Fried Zucchini Cakes

The season of zucchini has arrived! I have made zucchini no less than 4 times already in either a baked, broiled or fried form.

We are gonna eat zucchini till we turn green.

I was looking for something different to make and this fit the bill.

First I got my slave labor daughter shredding. This year she is determined not to shred a finger on the grater.

Life skills in their finest form.

Then those adorable little hands helped Mommy take a nice clean tea towel to the shredded zucchini and squished as much moisture as possible out.

Then we assembled all the ingredients. Which are:

2 cups of shredded zucchini
2 eggs
1/2 cup of flour
1/2 cup of shredded parmesan cheese
1/2 cup of shredded cheddar cheese
1 clove of garlic, minced
2 tbs minced green onion
2 tbs minced white onion
bread crumbs (optional)

 

This is purty simple here folks, mix everything but the flour together.

Get a well oiled griddle ready for some frying!

Hey, just because it’s zucchini doesn’t mean its completely healthy!

Mix in the flour.

When the griddle is a nice medium temperature, make some “pancakes” that are fairly thin, you want to cook them through. I am talking about a 1/4 of an inch thickness.

The batter is too soggy to really make patties then dip them in breadcrumbs, so you can sprinkle the crumbs on top when you have them on the griddle. Gives it that little extra crunch.

Flip them when they look like this.

And keep on cooking them until you have a plateful for supper.

Fried Zucchini Cakes
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 cups of shredded zucchini
  • 2 eggs
  • ½ cup of flour
  • ½ cup of shredded parmesan cheese
  • ½ cup of shredded cheddar cheese
  • 1 clove of garlic, minced
  • 2 tbs minced green onion
  • 2 tbs minced white onion
  • bread crumbs (optional)
Instructions
  1. Mix everything but the flour together.
  2. Get a well oiled griddle ready for some frying!
  3. Hey, just because it’s zucchini doesn’t mean its completely healthy!
  4. Mix in the flour.
  5. When the griddle is a nice medium temperature, make some “pancakes” that are fairly thin, you want to cook them through. I am talking about a ¼ of an inch thickness.
  6. The batter is too soggy to really make patties then dip them in breadcrumbs, so you can sprinkle the crumbs on top when you have them on the griddle. Gives it that little extra crunch.
  7. Flip them when they look like this.
  8. And keep on cooking them until you have a plateful for supper.

 

 

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