Fried Zucchini Cakes Recipe
Fried zucchini cakes have just 5 ingredients and are ready in under 30 minutes! Enjoy fresh zucchini this summer with this easy recipe.
Servings 4 servings
Calories 179kcal
Ingredients
- 2 cups shredded zucchini packed
- ¼ cup red onion finely diced
- 1 cup feta cheese crumbled
- ½ cup panko bread crumbs whole wheat
- 2 eggs beaten
- 1 teaspoon olive oil
Instructions
- Spread zucchini shreds out on a towel. Place another towel over the top of the shreds and press out excess water.
- Add zucchini shreds, red onion, feta cheese, panko breadcrumbs, and eggs to a bowl and stir to combine.
- Compress about ¼ cup of the zucchini mixture in your hands to form a small patty. It does not need to be flat at this point.
- Spread a thin layer of olive oil in the bottom of a frying pan over medium heat.
- Add zucchini patties to the pan and cook for about 2 minutes on each side. The patties are very delicate. Try to turn only once.
- Remove to a paper plate lined with paper towels and cool for about 5 minutes. Cakes will firm more as they cool.
Video
Notes
See step-by-step pictures, serving ideas, and more above!
Storage:
Store leftover zucchini cakes in an airtight container in the refrigerator for 3-5 days. When you're ready to enjoy them, reheat them in the oven or on a skillet to bring back some of their crispiness.
Nutrition
Calories: 179kcal | Carbohydrates: 9g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 115mg | Sodium: 509mg | Potassium: 230mg | Sugar: 3g | Vitamin A: 400IU | Vitamin C: 11.1mg | Calcium: 221mg | Iron: 1.2mg
