zucchini cakes

A simple healthy recipe for Zucchini Cakes with Jalapeño and Lime, topped with Chipotle Aioli. Serve this with a leafy green salad for a flavorful vegetarian meal!

Zucchini Cakes with Jalapeño and lime

lb zucchini, grated.

salt

garlic clove, finely minced

scallions, finely sliced

jalapeno

cilantro (or sub italian parsley)

½ a small lime

cumin

smoked paprika

dry crumbs

baking powder

cheese

Grate zucchini  using a box grater, or a food processor with the grater attachment (fastest, easiest)

Toss with the salt and place in a strainer over a bowl to let the liquid drain out for 30 -60 minutes. Press the remaining water out of the zucchini with your fingers.  Place drained zucchini in a bowl.

Add garlic, scallions, jalapeño, herbs, lime zest, cumin and smoked paprika. Mix. Add the egg and mix it in well.  Mix the baking powder with the breadcrumbs, then add both to the bowl.  Add optional cheese (leave it out if going low-calorie.)

Give it a good stir. It should be like a thick paste. If it seems too wet, add a another tablespoon or two of bread crumbs ( or flour).  ( You could make this ahead and refrigerate at this point)

Heat oil in a skillet over medium heat. Spoon the mixture into the skillet, creating golf ball-sized rounds. Flatten slightly, and sear each side until deeply golden ( about 5-6 minutes) and their centers slightly puff up.  Turn the heat down if necessary, to cook the insides all the way through, without burning the crust.

If making more that one batch, to save time,  you could finish them off ( after searing) in a 375 F oven until cooked through and slightly puffed.

Serve with a squeeze of lime and sour cream or Chipotle Mayo 

I tried this recipe with gluten free bread crumbs. I actually had gf croutons (Ian's brand) in the pantry so I blended those into bread crumbs. I used a little more than 1/2 cup because the mixture seemed too wet. The zucchini cakes came out beautifully.  Very light and flavorful.

I used almond meal instead of bread crumbs was perfect

I love every recipe I have made from this site but this one was tough. The cakes all fell apart and were too oily. I would like to try it again but just bake them. The flavors were good though!

This is an amazing recipe. Loved it!! Everything I have tried so far from this site has been outstanding! I used chick pea crumbs and chick pea flour to keep it gluten free though.

10 out of 10, would make again and again and again!
This recipe is so tasty and easy! After waiting an hour for the zucchini to drain, I used my french press to really squeeze out any extra water. Perfect cakes! 
I also modified the chipotle mayo and used sour cream instead (minus the water, too) and it was fantastic.

I used almond flour and a dollop of goat cheese because it was what I had on hand and they turned out amazing! I was worried about them tasting too almond-ey and grainy or maybe too acidic with goat cheese and lime but it worked. &lt;3

As usual, another terrific recipe. My husband and I ate these at different times. Without me influencing him he stated they had the texture/reminded him of crab cakes. I thought the same thing when I'd eaten mine earlier! I had some Wasabi 1000 island dressing I'd made so topped them with this. Terrific! I even recycled the drained off liquid by adding it to the vegetable broth I'd also made that day. ☺Thanks for this recipe.

Another delicious recipe, Sylvia!  I have an abundance of zucchini and was looking for something different - found it!  The flavors are excellent, and I will definitely be making them again.  Has anyone tried freezing them?

These are outstanding, especially with the chipotle Mayo. The recipe is definitely a keeper, especially during zucchini season!  The only “criticism” I would have is that the main ingredient is listed as a “1 lb. zucchini, grated.” That doesn’t”t easily translate when using zucchini from the garden, which are often large and need to have the seeds scraped out before grating and have large stems which need to be cut. It would be MUCH more helpful to list the weight (most helpful!) or volume of the GRATED zucchini. I needed to multiply the recipe to feed this as a main course for several hungry adults for dinner. I ended up using 960 gm. of grated zucchini and multiplied the remaining ingredients by 2.5. They tasted great, but I’m still not certain if my proportions were correct. As done, I used 3 large eggs because I thought the ‘batter’ was a bit dry. Anyway, the amount of GRATED zucchini would be much more helpful than the weight before processing!

These cakes are super delicious, packed with flavor and great texture. I have tried many of Sylvia’s zucchini recipes and these are my favorite! I’m a big fan of the lime, jalapeño, and cilantro combo.

Although this is my first comment, I am a huge fan of your work. I check in every week to see what you are cooking up. I make at least one, if not more recipes from you a week and let me tell you, you never disappoint. Every single dish is delicious! 
When I found your website my partner was vegan and I was not. I love how you make almost every dish to accommodate the vegans. I love cooking vegan. I consider myself Vegan Plus, vegan base and then I throw in some meat or cheese. He now eats meat 🤗 and our menu option have expanded. Thank you soo much for creating “Feasting at Home”. It is my home base for my weekly meal prepping and I tell all my dinner guests where to find you.

✌🏼❤️👩🏼‍🍳

When you don&#39;t know what else to do with a garden abundance of zucchini, these Zucchini Corn Fritters with Basil Buttermilk Sauce are a delicious way to use up that abundance.  Best of all, they&#39;re freezer-friendly!  For a lovely, light summer meal, serve with my Easy Fresh Tomato Salad.  Or, add some protein to the meal with Tuscan Cherry Tomato and White Bean Salad.

Zucchini Corn Fritters with Basil Buttermilk Sauce

zucchini

salt (plus more for blanching the corn)

corn corn

scallions

garlic (minced)

black pepper

cayenne pepper (optional,

all-purpose flour (plus more if needed)

eggs (beaten)

canola oil (for frying)

buttermilk

mayonnaise

lemon juice ((2-3))

basil

chives

parsley

garlic (chopped)

salt and black pepper (to taste)

Grate the zucchini into a colander using a large-holed grater. Toss zucchini with salt. Place in the sink and let stand 30-45 minutes to drain.

Meanwhile, bring a small pot of water to a boil. Salt if desired. Add the ear of corn and cook 1-2 minutes. Remove with tongs and run under cold tap water to cool.

Scrape kernels into a large bowl.

Squeeze as much water as possible from the zucchini. (You should have 3 1/2 — 4 cups when finished.)

Add to the bowl with the corn along with the scallions, garlic, black pepper, cayenne pepper if using, flour and beaten eggs. Mix well. The batter should be sticky and hold together. Add additional flour if necessary.

Heat canola oil in a nonstick skillet over medium-high heat. Working in batches of two or three, place about 1/3-cup of the zucchini mixture into the hot oil, flattening to create a pancake/flat cake/fritter.

Cook 2-3 minutes per side or until golden and the center is set, adjusting the heat as necessary so the fritters don&#39;t burn and brown nicely. Drain on a wire rack. Repeat with remaining zucchini mixture.

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Top 2 zucchini cakes recipes from across the web

The most viewed zucchini cakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Zucchini Cakes with Jalapeño and li...

Zucchini Corn Fritters with Basil B...

The most viewed zucchini cakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine