Fried zucchini cakes have just 5 ingredients and are ready in under 30 minutes! Enjoy fresh zucchini this summer with this easy recipe.

Three fried zucchini cakes with feta cheese on a plate.

You can call this delicious side dish zucchini fritters, patties, or cakes; just be sure to call me for dinner because they are delectable.

The unbeatable Greek-inspired flavor combination of zucchini, red onion, and feta cheese will hook you. Next, make zucchini egg muffins. They share the same ingredients but bake in the oven.

When you make them, a slight aroma of the tasty goodness lingers!

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Ingredient Notes
Variation
How to Grate Zucchini
How to Make Fried Zucchini Cakes
Serving Ideas
Storage
More Zucchini Recipes
📋 Recipe

Ingredient Notes

You'll need a few simple ingredients to make these healthy zucchini cakes:

Ingredients to make the recipe: zucchini, crumbled feta cheese, red onion, egg, and panko breadcrumbs in a glass bowl.

Zucchini (or courgettes) - Another option is to replace some of the zucchini with shredded carrots or corn.
Feta cheese (crumbled) - If desired, you can substitute your favorite grated cheese, such as Parmesan cheese. But the flavor won't be the same, in my humble opinion.
Red onion (diced) - White or green onions can be used instead.
Panko breadcrumbs - If you're making these low-carb, use your favorite no-carb bread to make breadcrumbs.
Eggs - This ingredient binds everything together.

Variation

Zucchini corn fritters are a popular variation of this recipe. To add pops of sweet corn microwave corn on the cob in the husk. Stir iup to a half cup of kernels into the batter.

The recipe card below includes ingredient amounts, step-by-step instructions, and nutritional information.

How to Grate Zucchini

You'll need lots of shredded zucchini for this recipe. Below are two easy methods to prepare it.

Either way, there is no need to peel the zucchini first. The stem won't be used, but keep it in place to hold on to during the process.

Grater - Use a box or flat grater. For less pulp, use a grater with large holes and pass the zucchini across it in one direction (rather than back and forth).
A food processor with a grating attachment is an easy way to quickly make many shreds. There seems to be less pulp, too. This is my preferred method!

Make extra zucchini shreds to freeze and use in baked goods like fudgy zucchini brownies and healthy zucchini muffins.

How to Press Out Excess Moisture

If the shreds are very moist, spread them on a clean dish towel and press out the excess moisture. Unlike baked goods, a little moisture won't negatively impact the final result, so you don't need to go crazy squeezing out the wetness.

Here's what the grated zucchini will look like when you're done:

Shredded zucchini in food processor bowl.

How to Make Fried Zucchini Cakes

Here's how to pan-fry zucchini cakes on the stovetop.

Numbered picture collage to make zucchini cakes: 1) zucchini shreds, and other ingredients combined in a red bowl, 2) hand holding a compressed mixture, 3) uncooked zucchini cakes in skillet, 4) cooked zucchini cakes on a paper towel.

Combine zucchini shreds, crumbled feta cheese, diced red onion, panko breadcrumbs, and eggs in a bowl.
Scoop about ¼ cup of the mixture and compress it tightly with your hands into small, slightly rounded balls. (When you drop them in the pan, they will flatten.) Small cakes are easier to work with.
Coat the bottom of the frying pan with a very thin layer of olive oil. If you use too much, the patty will absorb the oil and become excessively soft and difficult to work with. Heat the oil over medium-high heat.
Add the zucchini patties to the hot skillet and cook for about 2 minutes on each side. Try not to flip them too much. (Did I mention you should handle them with care because they're delicate?!) They should be light golden brown on the outside. If they seem to be spreading too much, push the sides back in with the spatula.
Remove the cakes to a plate lined with paper towels to absorb any excess oil. If you wait for about 5 minutes, they will firm up more as they cool!

Three fried zucchini fritters on green plate with a zucchini behind it.

Serving Ideas

You really don't need to top these crispy zucchini cakes with anything. But a dollop of sour cream or Greek yogurt is nice.

Or make an easy dill yogurt sauce. Mix together ½ cup Greek yogurt, ½ Tablespoon lemon juice, 1 pressed garlic clove, pinch of salt, pepper, and dried dill.

They're a fantastic side for any summer meal, such as grilled chicken or fish.

Another option: turn them into a sandwich or slider for a light lunch or meatless main dish.

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.

More Zucchini Recipes

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📋 Recipe

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.

4.84 from 6 votes

Print Pin Review Save

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Author: Marjory Pilley

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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.

Notes

See step-by-step pictures, serving ideas, and more above!

Storage:

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Nutrition

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Nutritional and Food Safety Disclaimer

This recipe was originally published June 3, 2014. It was updated to improve the reader experience.

Ingredient Notes

Variation