This is a delicious way to use up any extra zucchini. Fresh parsley is essential; skipping it will ruin the flavor. The flavor is identical to crab cakes.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 4 cakes |
Ingredients
- 2 cups shredded zucchini, squeezed dry
- 1 ¼ cups seasoned bread crumbs, divided
- 1 small onion, chopped
- 2 large eggs, beaten
- 1 tablespoon butter, melted
- 1 tablespoon chopped fresh parsley
- 2 teaspoons seafood seasoning (such as Old Bay®)
- 2 tablespoons vegetable oil, or as needed
Instructions
- Combine zucchini, 1 cup bread crumbs, onion, eggs, butter, parsley, and seafood seasoning in a bowl; mix until well combined.
- Form mixture into 4 round cakes. Pat remaining bread crumbs onto both sides of the cakes and transfer to a sheet of waxed paper. Refrigerate for 30 minutes.
- Heat oil in a large skillet over medium heat. Fry chilled zucchini cakes until browned, 7 to 8 minutes per side. Drain on paper towels before serving.
Nutrition Facts
| Calories | 227 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 3 g |
| Protein | 9 g |
| Saturated Fat | 3 g |
| Sodium | 974 mg |
| Sugars | 4 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Used a few sprinkles of dry parsley in place of fresh. My husband said they tasted like crab cakes and raved about them. I kept in frig about 2 hours before frying and had no problem. It is now in my recipe book.
Easy, savory. So flavorful. Love these!
Made exactly like the recipe said. This was an easy and quick recipe. They had a little bite to them which Im not use to. It was probably the Old Bay Seasoning. Next time I make them I will cut Old Bay to probably 1 teaspoon instead of 2 as called for in the recipe. Otherwise I liked them and will make them again.
This is awesome and healthy for you and it’s delicious
Absolutely loved it. The only change I made was I doubled the recipe and squeezed the water out with a cheesecloth and left them in the fridge for 3 hours. So delicious and crispy!
Yummy, I made 6 cakes, I let 3 sit over night and more liquid drained from mixture making easier to cook patties next day.
Everyone loved these zucchini cakes! The only issue I encountered is that they fell apart somewhat. Next time, I might try adding one more egg.
Loved it
When your neighbors are overloaded with zucchini, ask for more! These zucchini cakes are delicious as a main course or side. I doubled the recipe so I’d have some to freeze. I’ll admit, I got impatient and didn’t coat them in bread crumbs nor put them in the fridge for 30 minutes. They still turned out great. I found mine charred quickly so watch your temperature on the stove. But they were still crispy and delicious! Definitely a new favorite!
Amazing! I wouldn’t change a thing. Most definitely a keeper…
Loved them. Sorry I had to tweak because my eggs were so big. Used my own breadcrumbs which always include garlic salt, all seasoning. Added natural Parmesan cheese and to solid it all up enough potato flakes. I did use 5 cups of zucchini. Yummo.
I added 1 teaspoon Southwest seasoning by Penzys
I forgot to refrigerate these and they still turned out fantastic. My youngest grandson even loved them and that’s saying a LOT! He’s not a veggie lover but gobbled this up & came back for a 2nd one.
Just like Granma made when I was young. I add a little parmesan cheese for added flavor.
Such as easy recipe and so full of flavor! I used olive oil instead of vegetable oil and they were perfectly crisp!
I totally missed that I was supposed to refrigerate these for 30 minutes, as I was in a hurry to get dinner on the table. They still turned out great. You just have to form the patties while in the bread crumbs and transfer to the frying pan with a spatula. I served them with a dollop of sour cream on top. My husband commented that these are a “do again”, so I’ll be saving this one to my recipe box. Thanks for sharing your recipe!
Absolutely delicious!! I have made zucchinni patties for decades but never followed a recipe. They were always good but not consistent. This recipe is excellent. First off it has fresh onion and no garlic. I believe garlic takes away from the zucchini. The recipe shows to make 16 little appetizer sized cakes. I made eight 3 1/2 inch patties that are perfect for a main dish for a vegetarian meal. These were so crunchy also!! I think I liked that part the best. Be sure to follow directions and refrigerate at least 30 minutes or more. It makes them very easy to handle while placing in a skillet. You will need a bit more oil for frying. I used about 1/3 cup and did not need to add more as they fried in 2 batches. I will be making these again as they freeze well and can be reheated in an air fryer.