Zucchini Cakes

READY IN: 30mins
Recipe by move2themusic

from Cuisine at Home December 2007. Serve with Diavolo Sauce. "in this season of non-stop eating, this vegetable centered dinner is a welcome change of pace"

Top Review by pansregnig

Easy to make and good.

Ingredients Nutrition


  1. Strain zucchini and onion in a salad spinner to remove excess moisture.
  2. Transfer to a large bowl and stir in the panko.
  3. Whisk eggs, salt and baking powder together in a small bowl then stir into zucchini mixture.
  4. Heat 2T oil in a nonstick skillet over medium. When hot drop mounds of batter into thepan using a 1/3-cup measure.
  5. Fry cakes until golden, then carefully flip and cook until golden on the other side, about 4 minutes per side.
  6. Transfer to a paper towel-lined plae and keep warm; fry remaining cakes in remaining oil.
  7. To serve divide Diavolo Sauce among 4 plates, top with 2 cakes, and garnish with Parmesan and Parsley.

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