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Zucchini Cakes

4.83 Mitt(s) 6 Rating(s)6 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 5

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Level: Easy

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Description

Crispy. Savory. Vegetable-y. These zucchini cakes are a great new way to use up some of those easy-to-grow garden gems.

Ingredients

  • 1 whole Shredded Zucchini
  • 1 Tablespoon Minced Garlic
  • ½ cups Breadcrumbs
  • ½ cups Grated Parmesan Cheese
  • 2 whole Eggs
  • 1 pinch Salt And Pepper, to taste
  • 1 cup Extra Virgin Olive Oil

Preparation

Wash and cut the ends off of one large zucchini. Shred it using the large holes of a cheese grater. Squeeze the shredded zucchini inside of a clean towel until you’ve removed as much liquid as possible.

Place shredded zucchini into a medium-sized bowl. Add minced garlic, breadcrumbs, cheese, eggs, salt and pepper. Stir with a fork until well mixed.

Heat olive oil (about 1/4″ deep in bottom of skillet) to a medium heat. When the oil is hot enough, drop a glob of the zucchini batter into the skillet and flatten it a little bit with a fork. After about two minutes, turn the cakes over (they should be a nice, golden-brown) and continue cooking for another 2-3 minutes until done.

Serve with dipping sauce of your choice.

Check out http://tastykitchen.com/cooking/2008/07/cooking-with-ryan-zucchini-cakes/ for step-by-step photos and explanations.

27 Comments

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Kristin on 3.17.2010

I’ve made these a few times now – always makes me look forward to when zucchini is in season! Yummy!

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rowdykatie on 9.13.2009

I added about one half teaspoon of cumin to these for some extra kick. I then took them over to my fam for Sunday football and my dad said I’m not allowed to show up to any more family gatherings without them. Thanks for the great recipe!

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meglessard on 9.10.2009

These are fantastic. I had so much zucchini I made two batches, one as cakes and another batch using a mini-muffin tin. Came out great!

Served with store bought Greek tzatziki and hummus. To die for.

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cookiedoh on 8.15.2009

Just made these for the first time and they were great! Even my 18-month old loved them.

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pavakgirl on 8.12.2009

Love these! They turned out so good, it inspired my neighbor to plant zuchini in her garden just so we could make these alot!
My kids inhale these!

6 Reviews

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Natasha on 2.14.2013

This was so good! I managed to finish the whole batch by myself.

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kimschmidt on 6.29.2011

one of my go-to recipes during the summer. and just last week I substituted yellow squash for the zucchini since that’s what I have growing the garden currently. just as good!!

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cylina on 12.1.2010

love these!

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onehotmama on 8.27.2010

These are DEE-LISH-US! I put a tad too much salt, my bad! But the recipe is fantastic and the crispiness is amazing. If it’s taking to long to crisp, you need to turn up that burner baby!

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jlstout04 on 8.10.2010

Yummy! Ate with some ranch dressing for dipping. And my super picky two year old loved them which makes Mommy love them even more!

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