This post may contain affiliate links. See my privacy policy for details.
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
More Zucchini Recipes
- Chocolate Zucchini Cake
- Buffalo Chicken Zucchini Boats
- Cranberry Coconut Zucchini Loaf
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Learn to cook like the Kitchen Magpie
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
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
-
Mix everything but the flour together.
-
Get a well oiled griddle ready for some frying, heat over medium-high heat.
-
Mix in the flour.
-
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.
-
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.
-
Cook them until they are a dark golden brown then flip them, cooking the other side until golden brown as well.
Nutrition Information
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.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Judy says
I made this tonight and we loved it. I did have a full 2 cups zucchini, so I used shredded carrot to make up the difference. My daughter is gluten sensitive so I substituted the 1/2 cup flour with 1/4 cup corn starch. Yummy
Clara D Cramer says
I love it ,a hit with the grandkids too
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
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.
jill langan says
Gonna try thes now
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 😛
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.
brendacooks says
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 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!