Another Playful Way To Serve Zucchini- Zucchini Cakes – a delicious recipe with zucchini, onion, carrot, garlic, panko Japanese style breadcrumbs, favorite. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a bowl combine all the ingredients and let them stand for 5 minutes, so that breadcrumbs absorb all the moisture.
2
Place a n aluminum foil covered baking sheet into a 250*F preheated oven.
3
Put skillet over medium heat. Pour in oil until it reaches about 1/2 an inch on the sides of the skillet. When oil is hot start frying your zucchini cakes. And don't overcrowd the skillet, so that the temperature of oil won't go down to much; 6-7 cakes at a time.
4
My zucchini cakes are small, because small cakes are easier to turn and handle.
5
Stack your cooked cakes into the oven, so they will all be hot and crispy when it's time to serve them.
6
Serve your cakes with your favorite sauce as an appetizer, side dish, or just a light snack.
305
kcal
Calories
7
g
Fat
46
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 cups zucchini grated, 1/2 onion small, grated, 1 medium carrot grated, 1 clove garlic grated, and more.
Yes, Another Playful Way To Serve Zucchini- Zucchini Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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