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
 
Prep time
Cook time
Total time
 
Serves: 6
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.

 

 

5 comments
ElvenAssassin
ElvenAssassin

My husband's co-worker gave us an almost 6lb zuchinni, and I've been trying to figure out what to make with it besides chocolate cake... this is awesome! I haven't looked at the rest of your blog yet, but I was titillated when I saw where your breadcrumbs came from. I'm such a kook :P

Meidego
Meidego

This is similar to my recipe... take out the cheddar, add some lemon zest and a little lemon juice and mix some bread crumbs into the zucchini mixture as well as coating the outside.  YUM.

brendacooks
brendacooks

I make a similar recipe that's very tasty - it has fresh dill and mint and feta cheese instead of cheddar. Yummy!

Shut Up & Cook
Shut Up & Cook

Tis becoming the season when all my gardening friend's start pawning their zucchini off on me! This recipe will definitely go into the rotation this year!

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