Our friend Bobby U is kind enough to supply us with a lot of zucchini during the summer, and they are HUGE! While I enjoy them braised with other vegetables, this is a really good recipe that is good as patties for a sandwich or appetizer-sized cakes for dipping.
Fried Zucchini Cakes
Ingredients
- 2 1/2 c grated zucchini 1 large or 1/2 x-large zucchini should do it
- 1/2 t salt to salt zucchini shreds
- 1/2 c breadcrumbs unseasoned (or 1 c, if you don't want to use Parmesan)
- 1/2 c finely grated Parmesan cheese
- 1 egg
- 1 T light or regular mayonnaise
- 1-1/4 tsp Old Bay seasoning
- 1/4 tsp chipotle pepper
- 1 T Dijon mustard
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1 good handful chopped fresh parsley
- freshly ground black pepper
- 2 T olive oil or spray olive oil, if baking
Instructions
- Sprinkle the zucchini with salt and toss to combine. Transfer to a colander and let drain for about 30 minutes.
- If baking and not frying, preheat oven to 400 degrees.
- Add the bread crumbs and Parmesan in a large bowl and mix thoroughly. Squeeze out any excess moisture and transfer the zucchini to the same bowl. Toss to combine until completely mixed.
- In a separate bowl, whisk together the egg, mayonnaise, Old Bay Seasoning, chipotle pepper, mustard and parsley. Pour the wet mixture over the zucchini and crumbs. Season with black pepper. Toss to combine until the wet mixture is completely incorporated into the zucchini and crumbs.
- Shape the mixture into 8 cakes or appetizer-sized cakes for dipping and set aside.
- If frying (good for sandwich size cakes): Heat oil in a large skillet over medium heat. When the oil is hot, add the cakes to the pan and cook 4-5 minutes on each side until golden brown.
- If baking (good for appetizer size cakes): Line baking sheet with foil and spray with olive oil. Place all cakes on the sheet and bake for 10 minutes on each side.
- Serve warm with dipping sauce of your choice. (I did a mixture of plain Greek yogurt and shrimp sauce that was a perfect compliment to this.)
- For appetizer calorie count, divide the number of cakes by 1310 total calories (light mayo version).
Notes
Haven't tried it yet, but these would probably be good with chopped green onions, chives, chopped carrots or finely chopped celery.
Original recipe can be found here (I made modifications): http://www.mykitchenaddiction.com/2012/07/zucchini-crab-cakes/
0 comments on “Fried Zucchini Cakes”Add yours →