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–+ servings
Golden brown fried zucchini cakes with a sliced lemon for drizzling.
5 from 3 votes

Fried Zucchini Cakes

Fried zucchini cakes are the absolutely ideal snack, side dish, or appetizer for your next summer meal.
Prep Time15 minutes
Cook Time6 minutes
Total Time21 minutes
Course: Appetizers
Servings: 6
Calories: 76kcal
Author: Laura Ascher

Ingredients

  • 2 small zucchini
  • 1 egg beaten
  • 1/4 cup of breadcrumbs
  • 1/4 cup of shredded parmesan cheese
  • The juice from half a lemon about 1 tbsp
  • The zest of half a lemon
  • Salt and pepper to taste

Instructions

  • Shred zucchini using a box grater.
  • Squeeze out as much liquid as possible using your hands. Alternatively, you can ring out the water using a clean towel.
  • Combine all ingredients in a mixing bowl and stir well.
  • Heat a cast iron skillet over medium heat with a tablespoon of oil.
  • Form the zucchini mixture into small patties before adding to the skillet—Cook for 3 minutes per side, or until golden brown.

Notes

  • Squeeze the excess water out of the zucchini. Zucchini has a high concentration of water which will become very apparent if you don't get it out before cooking.
  • Heat and oil are your friends. We are looking for a crispy golden crust before flipping. If you flip it too early, you miss out on that golden opportunity!
  • Make these fried zucchini cakes gluten-free by substituting breadcrumbs for arrowroot powder.
  • Use plenty of salt. Without any scientific evidence to back this up, I believe the salt actually helps the crust to develop into a thick, crispy crust. Or maybe it just helps pull out any extra moisture? Either way, don't forget the salt!