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Zucchini Cakes

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These crispy, golden zucchini cakes are packed with flavor and make the perfect appetizer, side dish, or light meal. They’re easy to make, full of fresh zucchini, and have a deliciously crisp exterior with a tender inside. Serve them with a dipping sauce for extra goodness!

Ingredients

Scale
  • 2 medium zucchinis, grated
  • ½ tsp salt (for drawing out moisture)
  • ½ cup breadcrumbs (panko or regular)
  • ¼ cup grated Parmesan cheese (optional, for extra flavor)
  • 1 egg, beaten
  • 1 clove garlic, minced
  • ½ tsp black pepper
  • ½ tsp paprika (optional, for a hint of spice)
  • 2 tbsp chopped fresh herbs (parsley or basil)
  • 2 tbsp all-purpose flour
  • 2 tbsp olive oil (for frying)

Optional Dipping Sauce:

  • ½ cup Greek yogurt or sour cream
  • 1 tbsp lemon juice
  • ½ tsp garlic powder
  • Salt & pepper, to taste

Instructions

1. Prepare the Zucchini

  1. Grate the zucchini and place it in a colander.
  2. Sprinkle with ½ tsp salt, mix, and let sit for 10 minutes to release moisture.
  3. Squeeze out excess water using a clean towel or cheesecloth.

2. Make the Batter

  1. In a large bowl, mix grated zucchini, breadcrumbs, Parmesan, egg, garlic, black pepper, paprika, flour, and herbs until combined.
  2. Form small patties (about 2 inches wide).

3. Cook the Zucchini Cakes

  1. Heat olive oil in a skillet over medium heat.
  2. Place the zucchini cakes in the pan and cook for 3-4 minutes per side, until golden brown and crispy.
  3. Transfer to a plate lined with paper towels to absorb excess oil.

4. Serve & Enjoy

  • Serve warm with Greek yogurt dipping sauce or a squeeze of lemon juice.

Notes

  • For extra crispiness, use panko breadcrumbs instead of regular.
  • Make it gluten-free by using almond flour or gluten-free breadcrumbs.
  • Baking Option: Bake at 400°F (200°C) for 20 minutes, flipping halfway.

Find it online: https://ukfinda.com/zucchini-cakes/