Zucchini Cakes

Using only a few ingredients, these cakes are packed with flavor and very easy to make. 

My friend, Kathi Gordon recently gave me a few zucchini’s so I grated them and froze them into 2 cup portions, with Zucchini Bread in mind, but after packaging 8 cups of zucchini, I had one cup left over so decided to make these cakes.

I know…I spelled ZUCCHINI wrong!

They are excellent on their own, but also very good next morning for breakfast with a fried egg on top.

I served the cakes with Venison Tenderloin and the Mango salad I posted last Sunday. It is hard to make brown food look pretty, but this meal sure was tasty! Both my husband and I love venison and I keep it very simple–salt/pepper on both sides, hard sear in a cast iron skillet with lots of butter basting as you go.

I did buy some White Mango Balsamic vinegar online and can’t wait to remake the Mango Pickled Onion Salad. This is the best Mango vinegar I have ever had. Saratoga Olive Oil Company. I bought it on Amazon.

To make the Zucchini cakes simply mix all the ingredients together in a bowl: 1 cup grated zucchini; 1 large minced garlic clove; 3 Tbsp. diced onion (I used shallots, but any onion or leek will do);  1 or 2 eggs depending on their size; 1/2 cup grated parmesan; 1/2 cup Panko bread crumbs (more for coating after the cakes are formed); 1/2 tsp. dried Italian seasoning; salt/pepper to taste.

Once the ingredients are well mixed, pour 4 little piles of Panko onto a plate. Next, drop the mixed zucchini on top and then top with more Panko. Use your hands to pat the bread coating evenly on all sides and create nice round cakes. Cover loosely with plastic wrap and refrigerate for at least an hour before frying.

Bring a cast iron or heavy bottomed skillet to high heat; add about 1 Tbsp. of olive oil and carefully drop the cakes into the pan.

Fry on one side until golden brown and turn over and complete the frying on the other side.

You can get creative using different cheeses or other ingredients. I have made these Zucchini Cakes adding roasted red pepper, black olives, and feta cheese. I’ve also made them with cheddar cheese and used different herbs-rosemary, oregano, basil, etc. I think they would also be excellent by using half grated potato and half grated zucchini; a twist on a Latke.

Thanks Kath for sharing the zucchini!

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Zucchini Cakes

Very flavorful and easy to make. They are a nice addition to any meal.

Ingredients

• 1 cup Zucchini, grated
• 1 Lge. Garlic clove, minced
• 3 Tbsp. Shallot, diced Onion or leek work well, too.
• 1-2 Eggs, depending on their size The ingredients when mixed should be very moist. If using an extra large egg one will be enough.
• 1/2 cup Parmesan cheese, grated
• 1/2 cup Panko bread crumbs More for coating the cakes once mixed and formed.
• 1/2 tsp. Italian seasoning
• Salt/pepper Be generous!
• 1 Tbsp. Olive oil for frying.

Instructions

• Mix all ingredients thoroughly: Grated zucchini; garlic; shallot or onion; egg(s); parmesan cheese; Panko bread crumbs; Italian seasoning; salt and pepper.
• On a plate, make four piles of Panko. Divide the zucchini mixture into quarters and drop the mixed zucchini on top of the Panko. Top with additional Panko.
• Using your hands, pat the bread crumbs into the mixture on all sides and form into even cakes.
• Cover loosely with plastic wrap and refrigerate for at least an hour, which helps the cakes to keep their shape when frying. Bring to room temp before frying.
• Add 1 Tbsp. of olive oil to a heavy-bottomed or cast iron skillet. Heat to high and gently drop the cakes into the hot oil. Fry on one side until golden brown. Flip and fry on the other side until nicely browned.