Zucchini Cakes Recipe

Name: Zucchini Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 cups grated zucchini; 1 teaspoon salt; 2 eggs, beaten well; 1 cup progresso Italian style breadcrumbs; 1 tablespoon mayonnaise; 1 teaspoon Old Bay Seasoning, seasoning-see Old Bay Seasoning #2; 14 cup grated onion; 1 clove minced garlic; 12 cup flour; 12 cup canola oil

Servings: persons

2 cups grated zucchini
1 teaspoon salt
2 eggs, beaten well
1 cup progresso Italian style breadcrumbs
1 tablespoon mayonnaise
1 teaspoon Old Bay Seasoning, seasoning-see Old Bay Seasoning #2
14 cup grated onion
1 clove minced garlic
12 cup flour
12 cup canola oil

1
Grate zucchini and lightly salt.
2
Spoon into a colandar and let sit in the sink or over a bowl for 2 hours.
3
Discard fluid.
4
Rinse the zucchini and squeeze dry.
5
In a large bowl combine the zucchini, eggs, bread crumbs, mayo, Old Bay, onion and garlic.
6
Mix well and let stand 5 minutes.
7
In a heavy skillet heat oil over medium high heat.
8
Form zucchini into 8 patties.
9
Dredge in flour.
10
Fry 3 or 4 at a time to a nice golden brown on each side.
11
Drain on a wire rack and repeat.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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 grated zucchini, 1 teaspoon salt, 2 eggs, beaten well, 1 cup progresso Italian style breadcrumbs, and more.

Yes, Zucchini Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Cakes

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