Crispy Zucchini Cakes
Turn your garden-fresh zucchini into a crispy, golden delight with these irresistible Crispy Zucchini Cakes. Perfectly seasoned and packed with flavor, these savory patties combine grated zucchini, Parmesan cheese, panko breadcrumbs, and a hint of garlic for a dish that's as wholesome as it is delicious. The secret to their irresistible crunch lies in squeezing out excess moisture from the zucchini and pan-frying them to perfection in a hot skillet. Ready in just 35 minutes, these zucchini fritters are the ultimate appetizer, side dish, or vegetarian main course. Serve them with a dollop of tangy Greek yogurt, creamy sour cream, or your favorite dipping sauce for a dish that’s sure to impress. Whether you’re hosting a dinner party or looking for a quick veggie-filled snack, these easy-to-make zucchini cakes are a must-try!
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Recipe Information
Ingredients
- 3 medium zucchini
- 1 teaspoon salt
- 0.5 cup all-purpose flour
- 0.5 cup panko breadcrumbs
- 0.5 cup, grated Parmesan cheese
- 2 large eggs
- 2 cloves, minced garlic
- 2 tablespoons, chopped fresh parsley
- 0.5 teaspoon black pepper
- 3 tablespoons vegetable oil
Instructions
Grate the zucchinis using a box grater and place the grated zucchini into a clean kitchen towel or cheesecloth. Sprinkle with 1 teaspoon of salt and let it sit for 10 minutes to draw out excess moisture.
Squeeze out as much excess water as possible from the zucchini using the towel or cheesecloth. Transfer the drained zucchini to a large mixing bowl.
Add the flour, panko breadcrumbs, Parmesan cheese, eggs, minced garlic, chopped parsley, and black pepper to the bowl with the zucchini. Mix thoroughly until all the ingredients are well combined.
Using your hands, scoop about 3 tablespoons of the mixture and shape it into a small patty about 2 inches in diameter. Repeat with the remaining mixture to form all the patties.
Heat 2 to 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the patties into the skillet, leaving space between each one.
Cook the zucchini cakes for 3 to 4 minutes on each side, or until golden-brown and crisp. Transfer the cooked cakes to a plate lined with paper towels to absorb any excess oil.
Serve warm with sour cream, Greek yogurt, or your favorite dipping sauce, and enjoy!
Nutrition Facts
Calories |
1213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.3 g | 85% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 25.7 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 8592 mg | 374% | |
| Total Carbohydrate | 114.6 g | 42% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 43.2 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 634 mg | 49% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1580 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
