Crispy Fried Zucchini Cakes
These flavorful zucchini cakes are crispy on the outside and tender on the inside, making them a perfect appetizer or light meal. These zucchini cakes are a delightful combination of crispy, golden-brown exteriors and tender, flavorful interiors. Made with freshly grated zucchini, herbs, breadcrumbs, and a touch of cheese, these savory cakes are lightly pan-fried to perfection. They’re a versatile dish, perfect as an appetizer, side, or even a light main course. Serve them with a creamy dip like tzatziki, sour cream, or a tangy aioli for extra flavor.
Ingredients:
2 cups packed shredded zucchini
¼ cup finely diced red onion
1 cup crumbled feta cheese
½ cup whole wheat panko bread crumbs
2 eggs, beaten
1 teaspoon olive oil (plus more for frying)
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried oregano (optional)
Instructions:
Prepare the Zucchini:
Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial to ensure the cakes are not soggy.
Mix Ingredients:
In a large bowl, combine the shredded zucchini, red onion, feta cheese, bread crumbs, beaten eggs, salt, pepper, garlic powder, and oregano (if using). Mix well until the ingredients are fully combined.
Shape the Cakes:
Form the mixture into small patties, about 2-3 inches in diameter. Press them firmly to ensure they hold their shape.
Fry the Cakes:
Heat a large skillet over medium heat and add about 2-3 teaspoons of olive oil. Once hot, place the zucchini cakes in the skillet, leaving some space between each.
Cook for 3-4 minutes per side, or until golden brown and crispy. Adjust the heat if necessary to avoid burning.
Drain and Serve:
Remove the cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve warm, garnished with fresh herbs like parsley or dill, and a side of yogurt or tzatziki for dipping.
Tips:
If the mixture is too wet to form patties, add an additional tablespoon of bread crumbs.
These zucchini cakes can also be baked for a healthier version—place them on a greased baking sheet and bake at 375°F (190°C) for 20-25 minutes, flipping halfway through.
Draining Zucchini:
After grating the zucchini, squeeze out as much moisture as possible using a clean kitchen towel or paper towels. Excess moisture can prevent the cakes from getting crispy.
Binding the Mixture:
To keep the cakes from falling apart, use breadcrumbs, eggs, and a bit of flour. You can also add a little grated cheese like Parmesan for extra flavor and binding power.
Seasoning:
Enhance the taste with fresh herbs like parsley, basil, or dill. Add garlic powder, onion powder, or a pinch of chili flakes for more depth of flavor.
Frying Tips:
Use a non-stick skillet and make sure the oil is hot before frying (around 350°F or 175°C) for a crispy exterior. Avoid overcrowding the pan to ensure even cooking.
Serving Suggestions:
These pair well with dips such as tzatziki, ranch dressing, or a lemon-herb aioli. They also work as a side dish for grilled meats or as a topping for salads.
Make Ahead:
Prepare the mixture a few hours ahead and store it in the fridge until you’re ready to fry. You can also freeze uncooked patties for future use.
Reheating:
Reheat leftovers in the oven or air fryer to restore crispiness. Avoid microwaving, as it can make them soggy.
These crispy fried zucchini cakes are a delicious and satisfying way to enjoy summer’s bounty!