Zucchini cakes
Delight in these easy-to-make Zucchini Cakes, perfectly crispy and flavorful! Made with fresh zucchini, crunchy bread crumbs, a hint of mustard, and a touch of creamy mayo, these cakes are a healthy and delicious option for any meal. Try this simple, wholesome recipe today!
- 07 Jun 2024
- Cook time 40 min
- Prep time 15 min
- 8 Servings
- 5 Ingredients
Zucchini cakes are a delicious and healthy alternative to traditional fritters or pancakes. Packed with fresh zucchini and simple ingredients, they are easy to make and perfect for a light snack, appetizer, or even a main dish. Here's how you can make these scrumptious zucchini cakes at home.
Ingredients:
Instructions:
- Wash the zucchinis thoroughly.
- Grate the zucchinis using a grater.
- Place the grated zucchini in a clean kitchen towel or cheesecloth. Squeeze out as much excess water as possible. This will help prevent the cakes from becoming too soggy.
- In a large mixing bowl, add the grated zucchini, bread crumbs, mayonnaise salad dressing, mustard, and egg.
- Mix all the ingredients well until they are fully combined. The mixture should be thick enough to hold together. If it's too wet, add more bread crumbs a little at a time until it reaches the desired consistency.
- Take a small amount of the mixture (about 1/4 cup) and shape it into a patty or cake. Repeat until all the mixture is used. You should have around 8-10 zucchini cakes.
- Heat a large skillet over medium heat. Add a small amount of oil to the skillet to prevent sticking.
- Once the skillet is hot, add the zucchini cakes in batches. Make sure not to overcrowd the pan.
- Cook each side for about 3-4 minutes or until golden brown. Flip the cakes gently using a spatula and cook the other side for another 3-4 minutes.
- Repeat until all cakes are cooked.
- Remove the zucchini cakes from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
- Serve the zucchini cakes warm as an appetizer, side dish, or even a light main course. They go well with a dipping sauce or a side salad.
Tips:
- Drain excess moisture: After grating the zucchini, make sure to squeeze out excess water using a clean kitchen towel or cheesecloth. This will help the cakes hold together better and prevent them from becoming soggy.
- Season to taste: Feel free to add your favorite herbs and spices to the mixture. Garlic powder, onion powder, dill, or parsley can add extra flavor to your zucchini cakes.
- Use a non-stick pan: To ensure that your zucchini cakes cook evenly and don’t stick to the pan, use a non-stick skillet and heat it with a little oil before adding the batter.
- Make them gluten-free: For a gluten-free version, simply substitute the bread crumbs with gluten-free bread crumbs or almond flour.
- Freezing option: If you make extra zucchini cakes, they can be frozen for later. Lay them flat on a baking sheet to freeze initially, then transfer them to a freezer-safe bag. Reheat in an oven or toaster oven.
There you have it—a simple and tasty recipe for zucchini cakes. Whether you're serving them as a side dish, appetizer, or main course, these cakes are sure to be a hit. Enjoy the nutritious and delicious flavor of zucchini cakes with your favorite dipping sauce or as is.
| Nutrition Facts | |
|---|---|
| Serving Size | 70 grams |
| Energy | |
| Calories 80kcal | 3% |
| Protein | |
| Protein 3.45g | 2% |
| Carbohydrates | |
| Carbohydrates 12g | 4% |
| Fiber 1.15g | 3% |
| Sugar 2.14g | 2% |
| Fat | |
| Fat 2.07g | 2% |
| Saturated 0.51g | 2% |
| Cholesterol 30mg | - |
| Vitamins | |
| Vitamin A 18ug | 2% |
| Choline 30mg | 5% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.13mg | 10% |
| Vitamin B3 1.20mg | 8% |
| Vitamin B6 0.10mg | 6% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.12ug | 5% |
| Vitamin C 8mg | 9% |
| Vitamin E 0.18mg | 1% |
| Vitamin K 3.96ug | 3% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.06mg | 0% |
| Iron, Fe 1.02mg | 9% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 54mg | 4% |
| Potassium, K 160mg | 5% |
| Selenium, Se 6ug | 11% |
| Sodium, Na 140mg | 10% |
| Zinc, Zn 0.45mg | 4% |
| Water | |
| Water 50g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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