Wednesday, April 30, 2014

Zucchini Cakes

Sometimes you come across a recipe in your archives that you don't know why you haven't made in ages, this is one of those. I had an abundance of zucchini thanks to Trader Joe's only selling them in packages of 100. Okay, maybe not 100, but there was at least 6 in there, and that's a lot of zucchini!  The great part about these cakes is you can alter the flavors to change them up and keep them exciting if you add them to your repertoire. Instead of the seasoned breadcrumbs you can use plain and add Greek seasoning or fajita seasoning or even Cajun. The possibilities are endless! I only had plain panko breadcrumbs this go 'round, so I added a little garlic powder and Italian seasoning to them. You can also make them all kinds of shapes and sizes so they are prefect regular sized for a side-dish or mini for appetizers. 


  • 2 1/2 cups zucchini, about 2 large
  • 1/4 cup onion, grated
  • 1 egg, beaten
  • 2 tbs butter, melted
  • 1 cup seasoned breadcrumbs (or plain with your own seasonings)
  • 1/4 cup flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • oil for frying


Grate zucchini, then place in a cheese cloth or a kitchen towel if you don't mind having one that turns green and squeeze out all of the excess water. You want to get the zucchini pretty dry, so squeeze hard! 

Add the onion, egg, butter, breadcrumbs, seasonings, flour, salt and pepper. Mix all the ingredients together until combined. The best way is to use your hands, like you're mixing a meatloaf. Form into patties. You can make them big or small...big will make about 6, small will make 18. 

Heat about a 1/4 inch of oil in a frying pan and add the patties, cooking for about 4 minutes per side. Drain on a paper towel and serve! 

I made a simple dipping sauce to go with them: 2 tbs mayo, 1 tsp Dijon mustard, salt & pepper.  Also delicious dipped in Ranch! 

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