Very tasty way to use up those extra zucchini. Don't skip the fresh parsley, it really adds to the flavor. They taste just like crab cakes.
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.
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.
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.
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!
Such as easy recipe and so full of flavor! I used olive oil instead of vegetable oil and they were perfectly crisp!
Just like Granma made when I was young. I add a little parmesan cheese for added flavor.
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.
could these be made in an air fryer? what modifications would be necessary? Thank you
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!
I added 1 teaspoon Southwest seasoning by Penzys
