Pan Fried Zucchini Cakes With Marinara Sauce Recipes

PAN-FRIED ZUCCHINI CAKES

Pan-Fried Zucchini Cakes image

Seasonal summer side dish or appetizer that are golden and crispy outside, tender on the inside

Provided by simmerandsage

Time 45m

Number Of Ingredients 12

Ingredients

6 cups grated zucchini (3 medium-sized zucchini)
1 1/2 tsp. kosher salt (divided)
1/2 cup flour
1/2 cup Parmesan cheese
1 egg
1/4 cup grated onions
2 Tbsp. fresh basil leaves (chopped)
1 clove garlic (minced)
1/2 tsp. baking powder
4-6 cups extra-virgin olive oil
1 cup Greek yogurt
zest of 1 lemon

Steps:

Place zucchini and 1 tsp. kosher salt in a large colander and mix well. Allow the zucchini to soak 10-15 minutes. Rinse with cold water and dry with paper towels, squeezing as much moisture out as possible.
Combine all ingredients except for yogurt and lemon zest in a bowl and stir until combined. Heat oil in a large nonstick skillet over medium heat. Drop the batter in spoonfuls into the oil and flatten them out a bit. Once the edges turn golden brown, flip and continue cooking until both sides are golden and crispy. Transfer to a paper towel-lined plate.
Stir together the yogurt and lemon zest. Add a pinch of salt. Serve with zucchini cakes.

EASY ZUCCHINI CAKES

Easy Zucchini Cakes image

Very tasty way to use up those extra zucchini. Don't skip the fresh parsley, it really adds to the flavor. They taste just like crab cakes.

Provided by Renee

Categories Fried Zucchini

Time 1h10m

Yield 4

Number Of Ingredients 8

Ingredients

2 cups shredded zucchini, squeezed dry
1 ¼ cups seasoned bread crumbs, divided
1 small onion, chopped
2 large eggs, beaten
1 tablespoon butter, melted
1 tablespoon chopped fresh parsley
2 teaspoons seafood seasoning (such as Old Bay®)
2 tablespoons vegetable oil, or as needed

Steps:

Combine zucchini, 1 cup bread crumbs, onion, eggs, butter, parsley, and seafood seasoning in a bowl; mix until well combined.
Form mixture into 4 round cakes. Pat remaining bread crumbs onto both sides of the cakes and transfer to a sheet of waxed paper. Refrigerate for 30 minutes.
Heat oil in a large skillet over medium heat. Fry chilled zucchini cakes until browned, 7 to 8 minutes per side. Drain on paper towels before serving.

Nutrition Facts : Calories 226.5 calories, Carbohydrate 29.6 g, Cholesterol 101 mg, Fat 8.1 g, Fiber 2.8 g, Protein 9.4 g, SaturatedFat 3.2 g, Sodium 974.1 mg, Sugar 4.2 g

CRISPY ZUCCHINI CAKES

Crispy Zucchini Cakes image

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

Provided by acalladonato

Categories Fried Zucchini

Time 25m

Yield 5

Number Of Ingredients 9

Ingredients

2 ½ cups unpeeled shredded zucchini
1 large egg, beaten
2 tablespoons butter, melted
1 cup panko bread crumbs
¼ cup chopped green onions
½ teaspoon seasoned salt
½ teaspoon red pepper flakes
¼ cup all-purpose flour
½ cup vegetable oil

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.

Nutrition Facts : Calories 338.2 calories, Carbohydrate 22.6 g, Cholesterol 49.4 mg, Fat 28.3 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 6.9 g, Sodium 251.3 mg, Sugar 1.3 g

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