Zucchini Cakes – A Delicious Way to Use The Zucchini Overload

It is zucchini season again on the farm so I am drowning in squash. As per usual I am trying to figure out what to do with with the piles of zucchini the hubby brings in to me every day.  Tonight for dinner I tried something new – zucchini cakes. It was a mash up of several recipes I had read. I have to admit for a first try they were pretty tasty. I don’t fry food that often so it’s a real treat when I do.

Zucchini Cakes

Makes 18 small cakes

3 cups grated zucchini
1 cup grated carrot
2 cups grated cheddar cheese
1 cup all purpose flour
1 TBS salt
2 tsp garlic powder
3 large eggs
2 cups panko bread crumbs
canola oil for frying

Add the zucchini, carrot and cheese to a large bowl and toss together until well mixed.
Add the flour, salt and garlic powder and toss until combined.
Mix the eggs together with a fork and add to the mixture in the bowl. Gently mix together with your hands until well combined.
Place the panko in a bowl or on a plate.
Heat about 1/2″ of oil in a large pan over medium high heat.

Drop the zucchini mixture in small balls – I used a large cookie scoop – into the panko.
Coat with the panko and then press into a disc.
Set the zucchini cakes aside until they are ready to fry
When the oil is hot add the cakes to the pan – don’t over crowd.

Fry the cakes until they are nicely browned and turn over to cook on the other side.
Remove to a paper towel to drain. Keep warm until ready to serve

I served them on lettuce with some French dressing. Obviously there are a myriad of ways that these could be eaten. I may or may not have just eaten one plain. And it may or may not have been really good.

How Were The Zucchini Cakes?

Pretty darn good. I don’t fry things all that often so anything crunchy is a really treat. These tasted very good. The oil was hot so they weren’t greasy, just crispy which is what you want. The French dressing was a delightful condiment for them.

Zucchini Cakes

★★★★★ 4.9 from 24 reviews

• Author: Patty@brokenteepee.com
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 18 1x
• Category: main dish
• Method: pan fry
• Cuisine: American

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Description

Crisp, pan fried zucchini cakes with a quick dressing on lettuce makes a lovely dinner or late lunch

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Ingredients

Scale 1x2x3x

• 3 cups grated zucchini
• 1 cup grated carrot
• 2 cups grated cheddar cheese
• 1 cup all purpose flour
• 1 TBS salt
• 2 tsp garlic powder
• 3 large eggs
• 2 cups panko bread crumbs
• canola oil for frying

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Instructions

1. Add the zucchini, carrot and cheese to a large bowl and toss together until well mixed.
2. Add the flour, salt and garlic powder and toss until combined.
3. Mix the eggs together with a fork and add to the mixture in the bowl. Gently mix together with your hands until well combined.
4. Place the panko in a bowl or on a plate.
5. Heat about 1/2″ of oil in a large pan over medium high heat.
6. Drop the zucchini mixture in small balls – I used a large cookie scoop – into the panko.
7. Coat with the panko and then press into a disc.
8. Set the zucchini cakes aside until they are ready to fry
9. When the oil is hot add the cakes to the pan – don’t over crowd.
10. Fry the cakes until they are nicely browned and turn over to cook on the other side.
11. Remove to a paper towel to drain. Keep warm until ready to serve

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Keywords: zucchini, zucchini cake