Zucchini Cakes With Smoked Trout Recipe

Name: Zucchini Cakes With Smoked Trout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound zucchini, trimmed, coarsely grated in processor; 1 teaspoon salt; 1/4 cup all purpose flour; 2 tablespoons finely grated Parmesan cheese; 2 tablespoons minced shallot; 1 large egg plus 1 large egg white, beaten to blend; 1/2 teaspoon freshly ground black pepper; Canola oil (for frying); 1/3 cup (about) sour cream; 2 ounces smoked trout or smoked salmon, broken into 1 x 1/2-inch pieces; Chopped fresh dill

Servings: persons

1 pound zucchini, trimmed, coarsely grated in processor
1 teaspoon salt
1/4 cup all purpose flour
2 tablespoons finely grated Parmesan cheese
2 tablespoons minced shallot
1 large egg plus 1 large egg white, beaten to blend
1/2 teaspoon freshly ground black pepper
Canola oil (for frying)
1/3 cup (about) sour cream
2 ounces smoked trout or smoked salmon, broken into 1 x 1/2-inch pieces
Chopped fresh dill

1
Place zucchini in colander set over bowl; sprinkle with salt and toss to coat. Place small plate atop zucchini to weigh down. Let stand 30 minutes to drain.
2
Squeeze zucchini as dry as possible in kitchen towel. Transfer zucchini to medium bowl. Stir in flour, Parmesan, and shallot, then stir in beaten egg mixture and pepper.
3
Line large rimmed baking sheet with parchment paper. Brush large nonstick skillet with enough oil to coat; heat over medium-high heat. Working in batches, drop zucchini mixture into skillet by scant 1 tablespoonfuls, spacing apart. Using spatula, flatten cakes to 2-inch rounds. Cook until golden on bottom, brushing skillet with more oil as needed between batches, about 1 to 1 1/2 minutes per side. Transfer cakes to prepared baking sheet. DO AHEAD:
4
Place warm zucchini cakes on platter. Top each with small dollop of sour cream and piece of smoked trout. Sprinkle with chopped dill and serve.

183

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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 11 ingredients. The key ingredients include: 1 pound zucchini, trimmed, coarsely grated in processor, 1 teaspoon salt, 1/4 cup all purpose flour, 2 tablespoons finely grated Parmesan cheese, and more.

Yes, Zucchini Cakes With Smoked Trout falls under the Seafood 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!

Zucchini Cakes With Smoked Trout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions