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!


More Zucchini Recipes

Fried Zucchini Cakes
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

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

Course: Appetizer
Cuisine: American
Keyword: Zucchini Cakes
Servings: 6
Calories: 140 kcal
Author: Karlynn Johnston
  • 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
  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 Facts
Fried Zucchini Cakes
Amount Per Serving (6 g)
Calories 140 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 71mg 24%
Sodium 144mg 6%
Potassium 253mg 7%
Total Carbohydrates 11g 4%
Dietary Fiber 1g 4%
Sugars 2g
Protein 8g 16%
Vitamin A 8.3%
Vitamin C 18.1%
Calcium 13.6%
Iron 6.3%
* Percent Daily Values are based on a 2000 calorie diet.




Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

1 Comment

  1. Heather Pollock Reply

    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 Reply

    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 Reply

    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. 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 Reply

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

  6. 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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