Fried Zucchini Cake Recipe
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Fried zucchini cakes are a favorite family side that goes along great with any meal. This zucchini cake recipe is absolutely perfect to make for your next summer party.
Perhaps you go by zucchini fritters; maybe you call them zucchini cakes as I do. Either way, it’s the perfect way to incorporate vegetables into any meal.
With my garden producing more zucchinis than we know what to do with, I have been making everything I can with them. I actually tried boiling zucchinis, which turned out pretty well, but these fried cakes are so much better!
This recipe uses only fresh ingredients and requires no baking. It can also be made gluten-free, as found in the ‘Tips’ section below.
Table of Contents
How to make zucchini cakes
These little cakes are fried in oil and are often served as a side dish or paired with sweet treats like chocolate chip bagels for a savory-sweet combination.
1. Shred the zucchini
Begin by shredding the zucchini and pressing out the liquid, so the cakes do not get soggy. You don’t have to go overboard squeezing out the liquid; just do the best you can.
As far as shredding zucchini goes, a basic box grater works just fine. I’ve had people ask if you should peel the zucchini first, and I would say no. the peel offers great color as well as a much-appreciated texture.
Once the zucchini is shredded and drained, the rest is pretty straightforward.
2. Combine the ingredients
Add a beaten egg to a mixing bowl, breadcrumbs, parmesan cheese, lemon juice, lemon zest (because you can never have enough lemon), salt, and pepper.
Stir the ingredients with the zucchini until it resembles a pancake batter with shredded zucchini.
3. Fry the zucchini cakes
Heat a little oil up in a cast iron skillet over medium-high heat. Shape the batter into little patties and fry for about 3 minutes per side.
I try not to flip them more than one time. As soon as it’s golden brown, flip it over and cook the other side.
Set the fried zucchini cakes on a paper towel to absorb any excess cooking oil and serve immediately.
Serving the cakes
While I personally enjoy these with a side of nothing, everyone else in the world finds that zucchini cakes are great dipped in sour cream, plain yogurt, applesauce, or ranch dressing.
While they will keep in the fridge for 3-4 days, they are best consumed immediately.
why you’ll love this zucchini cake recipe
You won’t find any artificial flavors or preservatives in this zucchini cake recipe. They’re also low in calories and fat but, at the same time, rather filling, making them a great light meal replacement.
Zucchini is also super easy to grow and stores very well. Fresh zucchini usually lasts around 2-3 weeks, after which the skin will start to shrivel up.
What goes well with zucchini cakes
Tips
- 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!
Vegetable based sides
The best way I’ve found to enjoy vegetables is to cook them into a side dish. Here are some of my favorites.
- Garlic parmesan brussel sprouts
- Cheesy bacon butternut squash
- Pan-fried egg rolls
- Classic cornbread
- Zucchini bread
- Boiled okra
- Fried sauerkraut
Wrapping up
Zucchini cakes (or zucchini pancakes or zucchini fritters) make a tasty snack, appetizer, side dish, or possibly a light lunch, depending on your appetite.
After you try this zucchini cake recipe, I would love for you to leave a review below!
Fried Zucchini Cakes
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.
