Zucchini Cakes

zucchini cakes on lettuce

4.9 from 24 reviews

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


  • 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


cook time is for all 18 cakes

Keywords: zucchini, zucchini cake