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.
Print
Fried Zucchini Cakes
Prep Time: 5 min- Cook Time: 10 min
- Total Time: 15 minutes
Print Recipe
Pin RecipeIngredients
- 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
Instructions
- 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.
Nutrition
- Serving Size: 6
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
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.
Gonna try thes now
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 😛
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.
I make a similar recipe that’s very tasty – it has fresh dill and mint and feta cheese instead of cheddar. Yummy!
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!