Crispy Zucchini Cakes Recipe

Name: Crispy Zucchini Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small zucchini (about 1 1/2 lb); 3/4 teaspoon coarse salt, divided; 1/2 medium onion; 1/2 cup all-purpose flour; 1 egg, lightly beaten; 2 garlic cloves, minced; 1 tablespoon chopped fresh dill, divided; 1 teaspoon chopped fresh dill, divided; 1/4 teaspoon pepper; 2 -4 tablespoons canola oil, divided; 1/2 cup sour cream; 1 teaspoon lemon juice

Servings: persons

4 small zucchini (about 1 1/2 lb)
3/4 teaspoon coarse salt, divided
1/2 medium onion
1/2 cup all-purpose flour
1 egg, lightly beaten
2 garlic cloves, minced
1 tablespoon chopped fresh dill, divided
1 teaspoon chopped fresh dill, divided
1/4 teaspoon pepper
2 -4 tablespoons canola oil, divided
1/2 cup sour cream
1 teaspoon lemon juice

1
Shred zucchini in food processor or with large holes of box grater (you should have about 6 cups). Toss with 1/4 teaspoon of the salt in medium bowl; let stand 5 minutes.
2
Meanwhile, shred onion. Firmly squeeze zucchini to drain excess liquid; return to bowl. Stir in onion, flour, egg, garlic, 1 tablespoon of the dill, remaining 1/2 teaspoon salt and pepper.
3
Heat 1 tablespoon of the oil (enough to form a thin film) in a large skillet over medium to medium-high heat until hot. For each pancake, drop 1/4 cup of the batter into skillet, leaving about 1 1/2 inches between them. Gently press to form 3 1/2 inch pancakes 1/2 inch thick. Cook in batches 7 to 9 minutes or until golden-brown, turning once and adding additional oil as needed.
4
Meanwhile, combine sour cream, lemon juice and remaining 1 teaspoon dill, serve with pancakes.

679

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 small zucchini (about 1 1/2 lb), 3/4 teaspoon coarse salt, divided, 1/2 medium onion, 1/2 cup all-purpose flour, and more.

Yes, Crispy 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.

That's it — enjoy your meal!

Crispy Zucchini Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions