Best Crispy Zucchini Cakes Recipes

CRISPY ZUCCHINI CAKES

Steps:

• Combine zucchini, egg, and butter in a large bowl. Stir in bread crumbs, green onions, seasoned salt, and pepper flakes until well combined.
• Shape mixture into 5 palm-sized patties and dredge in flour.
• Heat vegetable oil in a large skillet over medium-high heat. Fry patties in the hot oil until golden brown and crispy, about 5 minutes per side.

CRISPY ZUCCHINI CAKES

Steps:

• 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.
• 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.
• 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.
• Meanwhile, combine sour cream, lemon juice and remaining 1 teaspoon dill, serve with pancakes.

CRISPY ZUCCHINI CAKES

Steps:

• In a large bowl, combine the first seven ingredients. Stir in eggs until well blended. Cover and refrigerate for at least 1 hour., Shape into eight patties. In a large nonstick skillet coated with cooking spray, cook patties in oil in batches for 3-4 minutes on each side or until golden brown.

CRISPY ZUCCHINI CAKES

Steps:

• Shred zucchini and toss with 1/4 t. salt in medium sized bowl, let stand 5 minutes. Meanwhile shred onion. Firmly squeeze zucchini to drain excess liquid, return to bowl. Stir in onion, flour, egg, garlic, one tablespoon dill, remaining 1/2 teaspoon salt and pepper.Heat one tablespoon of oil in large skillet over medium high heat until hot. For each pancake drop 1/4 cup of batter into skillet,leaving 11/2 inches between each. Gently press to form 3 1/2 inch pancakes about 1/2 inches thick. Cook in batches 7 -9 minutes until golden brown, turning once and adding additional oil as needed. Combine sour cream, 1 teaspoon dill and the lemon juice; serve with pancakes. leavingabout11/2between each.