dish with a crab cake theme. Very good with arugula on ciabatta.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 5 |
| Yield: | 5 cakes |
Ingredients
- 2 ½ cups unpeeled shredded zucchini
- 1 large egg, beaten
- 2 tablespoons butter, melted
- 1 cup panko bread crumbs
- ¼ cup chopped green onions
- ½ teaspoon seasoned salt
- ½ teaspoon red pepper flakes
- ¼ cup all-purpose flour
- ½ cup vegetable oil
Instructions
- Combine zucchini, egg, and butter in a large bowl. Stir in bread crumbs, green onions, seasoned salt, and pepper flakes until well combined.
- Shape mixture into 5 palm-sized patties and dredge in flour.
- Heat vegetable oil in a large skillet over medium-high heat. Fry patties in the hot oil until golden brown and crispy, about 5 minutes per side.
Nutrition Facts
| Calories | 338 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 7 g |
| Sodium | 251 mg |
| Sugars | 1 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Loved these! Easy to make and delicious! Reheat great in the oven as well~
Did this recipe without any changes, so delicious, will make it again. Fast and easy.
2.25.22 I don’t fry a lot, but this was worth the indulgence. Zucchini is pretty much neutral in flavor, and it does bring a lot of moisture to these cakes, but the star ingredient is the subtle kick of the red pepper flakes, just the perfect amount letting you know there’s something a little different. Recipe doesn’t tell you to do this, but you do need to drain the cakes on a paper towel. I scaled the recipe in half for a side dish, and using a 1/4-cup measure, ended up with four cakes which I sprinkled with Maldon’s Sea Salt Flakes when they came out of the skillet. I certainly could see serving this with tartar sauce just like a crab cake, but my next effort with this recipe will be to put the zucchini cake on a toasted English muffin half, top with a poached egg, and then drizzle it with Hollandaise sauce, just like Eggs Benedict. Very easy to make, tender, moist, crisp, and simply delicious. Thanks for sharing, this one’s a keeper!