Best 2 Crispy Zucchini Cakes Recipes
Zucchini cakes, also known as zucchini fritters or pancakes, are a delectable and versatile dish that can be enjoyed for breakfast, lunch, or dinner. Made with grated zucchini as the star ingredient, these cakes offer a delightful balance of flavors and textures. The crispy exterior gives way to a tender and moist interior, while the addition of herbs, spices, and cheese enhances their savory goodness. This article presents a collection of crispy zucchini cake recipes that cater to various dietary preferences and taste buds. From classic zucchini cakes with a golden-brown crust to gluten-free and vegan options, there's a recipe here for every zucchini enthusiast. Get ready to explore the culinary wonders of zucchini cakes and indulge in a symphony of flavors and textures.
Let's cook with our recipes!
CRISPY ZUCCHINI CAKES
These golden, crispy cakes are reminiscent of potato pancakes. Serve them as a side dish with just about any summer meal. I haven't had a chance to try these yet, but they sound yummy. This recipe is from the Aug/Sept Cooking Pleasure magazine.
Provided by Crafty Lady 13
Categories Vegetable
Time 30m
Yield 12 pancakes
Number Of Ingredients 12
Steps:
- Shred zucchini in food processor or with large holes of box grater (you should have about 6 cups). Toss with 1/4 teaspoon of the salt in medium bowl; let stand 5 minutes.
- Meanwhile, shred onion. Firmly squeeze zucchini to drain excess liquid; return to bowl. Stir in onion, flour, egg, garlic, 1 tablespoon of the dill, remaining 1/2 teaspoon salt and pepper.
- Heat 1 tablespoon of the oil (enough to form a thin film) in a large skillet over medium to medium-high heat until hot. For each pancake, drop 1/4 cup of the batter into skillet, leaving about 1 1/2 inches between them. Gently press to form 3 1/2 inch pancakes 1/2 inch thick. Cook in batches 7 to 9 minutes or until golden-brown, turning once and adding additional oil as needed.
- Meanwhile, combine sour cream, lemon juice and remaining 1 teaspoon dill, serve with pancakes.
Nutrition Facts : Calories 73.5, Fat 4.8, SaturatedFat 1.4, Cholesterol 20.5, Sodium 162.5, Carbohydrate 6.2, Fiber 0.6, Sugar 1.6, Protein 1.8
CRISPY ZUCCHINI CAKES
"I love these 'crab cakes' without the crab!" writes Mary Wagner from Austin, Pennsylvania. The crispy, well-seasoned zucchini patties make a change-of-pace dish that's perfect for dressing up a light summer supper.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first seven ingredients. Stir in eggs until well blended. Cover and refrigerate for at least 1 hour., Shape into eight patties. In a large nonstick skillet coated with cooking spray, cook patties in oil in batches for 3-4 minutes on each side or until golden brown.
Nutrition Facts : Calories 241 calories, Fat 10g fat (1g saturated fat), Cholesterol 107mg cholesterol, Sodium 750mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
Tips:
- Use a box grater to quickly and easily grate the zucchini.
- Squeeze the grated zucchini well to remove excess moisture. This will help the cakes to hold together better.
- Be sure to heat the oil in the pan before adding the zucchini cakes. This will help them to form a crispy crust.
- Cook the zucchini cakes over medium heat. This will help them to cook evenly without burning.
- Flip the zucchini cakes carefully. They are delicate and can easily break.
- Serve the zucchini cakes hot with your favorite dipping sauce.
Conclusion:
Crispy zucchini cakes are a delicious and easy way to enjoy this summer vegetable. They are perfect for a light lunch or dinner, and they can also be served as an appetizer. With their crispy exterior and tender interior, zucchini cakes are sure to be a hit with everyone who tries them. So next time you have some zucchini on hand, be sure to give this recipe a try!
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