Crispy Fried Zucchini Cakes for Quick Summer Snacking

Enjoy these delicious Fried Zucchini Cakes, crispy on the outside and tender on the inside, perfect for quick summer snacking.

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Prep Time 15

Cook Time 10

Cooling Time 5

Total Time 30

Servings: 4 cakes

Course: Snacks

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

2 cups Zucchini Shredded and pressed to remove moisture
0.25 cups Red Onion Diced (substitute with green onions if desired)
1 cups Feta Cheese Crumble, can swap with goat cheese
0.5 cups Panko Bread Crumbs Whole wheat preferred, regular works too
2 large Eggs Beaten (use flax eggs for vegan option)

Equipment

Skillet
Mixing Bowl
box grater

Method

Step-by-Step Instructions

Start by shredding zucchini and pressing to remove excess moisture.
In a bowl, combine dried zucchini with red onion, feta, breadcrumbs, and eggs.
Form mixture into small patties.
Heat olive oil in a skillet and cook patties until golden on both sides.
Transfer cooked patties to paper towel to drain and cool.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 14gProtein: 5gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 350mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 1mg

Notes

Customize with additional spices or ingredients like corn for variations. Ensure to press the zucchini thoroughly to avoid soggy cakes.

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