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Zucchini Cakes

4.1
(31)
original
Zucchini Cakes
Servings:
4
Ready In:
20 minutes
Prep Time:
10 minutes
Cook Time:
10 minutes
Wait Time:
0 minutes
Spiciness:
0/5

Ingredients

  • 2 (cup) grated zucchini
  • 2 (large) eggs, beaten
  • 1 (cup) fine dry bread crumbs
  • 3 (whole) green onions, chopped
  • 2 (teaspoon) Old Bay seasoning
  • 1 (teaspoon) mayonnaise
  • vegetable oil
  • tartar sauce, optional for serving

Directions

  1. Drain zucchini, pressing between layers of paper towels. Combine zucchini and next 5 ingredients in a bowl. Shape mixture into 8 patties (mixture will be soft). Pour oil to depth of 1/2 inch into a large heavy skillet. Fry patties in hot oil over medium-high heat 2 minutes on each side. Drain on paper towels; serve with tartar sauce.

Comments

  • Anonymous
    Anonymous

    Is there a way to bake these and substitute the mayo?

    about 1 year ago
  • Heather
    Heather

    Tasted a bit like quiche. Excellent the next day, hot or cold, as breakfast.

    about 1 year ago
  • Pam
    Pam

    Old bay seasoning was overwhelming. I might go with half next time. Also, my cakes were very watery so they did not stick together so I dumped the whole thing into my fry pan and it came out looking like a big zucchini omelet, which wasn't bad, except for the seasoning.

    about 1 year ago
  • Jennifer
    Jennifer

    These are awesome!!

    about 1 year ago
  • Anonymous
    Anonymous

    These were super easy and delicious, make sure you really drain the zucchini

    about 1 year ago
  • Cheryl
    Cheryl

    Instead of mayo, try Greek yogurt Anonymous. But 1 tsp won't be terrible (use the olive oil blend one). For gluten free, use the Udi's whole wheat bread (freezer section on most stores) to make the bread crumbs.

    about 1 year ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table)

    @Cheryl, really good suggestions.

    about 1 year ago
  • Anonymous
    Anonymous

    These were awesome, tasted like any other kind of "cake" so my husband didn't even mind eating a veggie!

    about 1 year ago
  • Anonymous
    Anonymous

    Husband loved them! I'm not a fan of zucchini but these were a great way to get a few more veggies in

    about 1 year ago
  • Brandy
    Brandy

    are there nutritional facts available for this recipe?

    11 months ago
  • Donna (Food on the Table)
    Donna (Food on the Table)

    I'm sorry there are none listed here, but let me see if someone else can give you a little help with this!

    11 months ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table)

    @Brandy- While a select number of our recipes contain nutritional data, this is not something we currently offer for all recipes on the site. However, if you do a quick internet search you will find a number of websites that provide nutritional data calculators that will allow you to plug in recipes or ingredients and will calculate the nutritional information for you. A rough estimate of the nutritional data for this recipe would be approximately 221 calories 23 carbs 11g fat and 7g protein. Please note that this is just an estimate since I am a chef not a registered dietician or nutritionist.

    11 months ago
  • Brandy
    Brandy

    ok, thank you Heather!

    11 months ago

  • I made these for the first time last night. They turned out pretty good and plan on making them again. I made sure to squeeze the zucchini as recommended. I used about 8 paper towels. I mixed the bread crumb and scallions with the zucchini first before adding the egg. The consistency was perfect. I forgot the mayo and it still tasted good. eI didn't use the Bay Seasoning either because I have a toddler and was afraid the taste would be too strong based on comments. I omitted the Bay Seasoning because I have a toddler and I thought the flavoring might be too strong based on a comment. Next time I might add some shredded carrots and play with using different spices.

    about 1 month ago

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