Zucchini Cakes

These scrumptious cakes are a perfect way to use some of your garden surplus. Try them garnished with purchased horseradish sauce (as shown), unsalted ketchup, or homemade tartar sauce.
Serves 4.

SODIUM CONTENT: 24.5 mg per serving


2 1/2 c. shredded zucchini (2 small or 1 medium zucchini, with skin)
1 egg, beaten
2 T. unsalted butter, melted
1 c. salt-free seasoned bread crumbs (available in some supermarkets and online)
1/4 c. finely diced red onion (1/2 small onion)
2 t. salt-free Old Bay-type seasoning (available at bulk spice shops and online)
1/4 c. all-purpose flour
1/2 c. vegetable oil


Press shredded zucchini gently between paper towels to release excess liquid.

In a large bowl, combine zucchini, egg, and butter. Stir in bread crumbs, onion and seasoning, and mix well. Shape mixture into patties.

Heat oil in a skillet over medium-high. Pour flour into a shallow bowl. Flour the patties on both sides, then place in skillet two at a time. Fry patties until golden brown on both sides. Remove from oil and drain on towels. Serve immediately.

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One Response to Zucchini Cakes

  1. Pingback: The Daily Dish » Blog Archive » Zucchini Soup

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