Crab cake-inspired dish. Very tasty on ciabatta with arugula.

Crispy Zucchini Cakes

zucchini

egg,

butter, melted

panko bread crumbs

green onions

salt

red pepper flakes

all-purpose flour

vegetable oil

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.


2.25.22 I don’t fry a lot, but this was worth the indulgence.  Zucchini is pretty much neutral in flavor, and it does bring a lot of moisture to these cakes, but the star ingredient is the subtle kick of the red pepper flakes, just the perfect amount letting you know there’s something a little different.  Recipe doesn’t tell you to do this, but you do need to drain the cakes on a paper towel.  I scaled the recipe in half for a side dish, and using a 1/4-cup measure, ended up with four cakes which I sprinkled with Maldon’s Sea Salt Flakes when they came out of the skillet.  I certainly could see serving this with tartar sauce just like a crab cake, but my next effort with this recipe will be to put the zucchini cake on a toasted English muffin half, top with a poached egg, and then drizzle it with Hollandaise sauce, just like Eggs Benedict.  Very easy to make, tender, moist, crisp, and simply delicious.  Thanks for sharing, this one’s a keeper!

crispy zucchini cakes

Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 5

Cost: $5.51 /serving

Author : acalladonato

Ingredients

Instructions

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