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Fried Zucchini Cakes

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Fried Zucchini Cakes
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.

Ingredients in Fried Zucchini Cakes

  • 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
  • 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 and to 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.

Happy cooking!

Karlynn

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Fried Zucchini Cakes

These Fried Zucchini Cakes are fast, simple and a delicious way to use up your summer garden zucchini! 

Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Course
Appetizer
Cuisine
American
Servings
6
Calories
140
Author
Karlynn Johnston

Ingredients

  • 2 cups shredded zucchini bread crumbs optional
  • 2 eggs
  • 1/2 cup flour
  • 1/2 cup shredded parmesan cheese
  • 1/2 cup shredded cheddar cheese
  • 1 clove garlic, minced
  • 2 tbsp minced green onion
  • 2 tbsp minced white onion
  • breadcrumbs

Instructions

  1. Mix everything but the flour together. 

  2. Get a well oiled griddle ready for some frying, heat over medium-high heat.

  3. Mix in the flour. 

  4. When the griddle is a nice medium-high temperature, make some pancakes that are fairly thin, you want to cook them through. Make them about 1/4 of an inch thickness.

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

  6. Cook them until they are a dark golden brown then flip them, cooking the other side until golden brown as well. 

Nutrition Information

Serving: 6g, Calories: 140kcal, Carbohydrates: 11g, Protein: 8g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 71mg, Sodium: 144mg, Potassium: 253mg, Fiber: 1g, Sugar: 2g, Vitamin A: 8.3%, Vitamin C: 18.1%, Calcium: 13.6%, Iron: 6.3%

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Please rate this recipe in the comments below to help out your fellow cooks!

 

 

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Heather Pollock says

    My mon used to slice a thin ring of zucchini bread it and fry our egg in the middle of it then finish with a sprinkle of cheddar…yumm

  2. RosieFbxAK says

    My firs try was messy! My zukes were way too wet.  My second attempt was an accidental discovery to my solution:  I shredded in the evening to help me w/ prep time the next day.  Right after that I had to take the dogs out before bed. I was  so exhausted I totally forgot about my shredded veg  and left it on the counter. The next morning as I ran through the kitchen on the way out the door I saw them. I had no time to deal w/ it. I just covered them w/ a towel and left.  When I got home I finished making my cakes. PERFECTION! And dry enough to make patties but not too dry.

    Anyhoo… so now I shred in advance, put it in a colander, covered w/ a towel for the day or overnight.

  3. ElvenAssassin says

    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 😛

  4. Meidego says

    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.

  5. brendacooks says

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

  6. Shut Up & Cook says

    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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