This zucchini cakes recipe is a great way to use up those overgrown zucchini from the garden… These will go fast, I wish I had doubled the recipe because they were just that good.
These were best when still warm from cooking but are also good at room temperature, just not as crispy. I hope you give them a try and see for yourself just how good this zucchini cakes recipe is.
Ingredients for this Zucchini Cakes Recipe
- 2 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 finely chopped green onions-greens and all.
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 2 cups shredded zucchini
- 3/4 cups cheese (I used a combo of Parmesan and Colby-Jack)
- just under 1 cup of flour
- oil for frying
Directions
Beat eggs and incorporate all seasonings with them. Add the shredded zucchini and stir to combine. Stir in the cheese. Now add the flour and mix just until the flour is dry.
Heat oil on a medium-high heat in a large skillet. Using a scoop, add zucchini cakes mixture and flatten slightly with the back of scoop if needed.
Allow them to fry for several minutes until the top appears set and slightly dry. They should be a golden brown on the bottom before flipping. Finish cooking until both sides are browned.
Remove from skillet and allow to cool slightly before serving. I provided ranch salad dressing for dipping but I think topping them off with shredded cheese and sour cream would also be yummy.
If you make these for yourself, please let me know what you think in the comments.