Best 2 Crispy Zucchini Cakes Recipes
Are you looking for a delectable and crispy zucchini cake recipe that will tantalize your taste buds and leave you craving for more? Zucchini cakes are a delightful culinary creation that combines the refreshing flavor of zucchini with a crispy, golden-brown exterior. Whether you're hosting a brunch, planning a summer barbecue, or simply want a delicious and healthy snack, crispy zucchini cakes are the perfect choice. With a variety of ingredients and cooking methods to explore, there's a zucchini cake recipe out there that will cater to your unique preferences and dietary needs. So, get ready to embark on a culinary journey as we delve into the world of crispy zucchini cakes and discover the best recipe that will satisfy your cravings.
Let's cook with our recipes!
CRISPY ZUCCHINI CAKES
These golden, crispy cakes are reminiscent of potato pancakes. Serve them as a side dish with just about any summer meal. I haven't had a chance to try these yet, but they sound yummy. This recipe is from the Aug/Sept Cooking Pleasure magazine.
Provided by Crafty Lady 13
Categories Vegetable
Time 30m
Yield 12 pancakes
Number Of Ingredients 12
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.
Nutrition Facts : Calories 73.5, Fat 4.8, SaturatedFat 1.4, Cholesterol 20.5, Sodium 162.5, Carbohydrate 6.2, Fiber 0.6, Sugar 1.6, Protein 1.8
CRISPY ZUCCHINI CAKES
"I love these 'crab cakes' without the crab!" writes Mary Wagner from Austin, Pennsylvania. The crispy, well-seasoned zucchini patties make a change-of-pace dish that's perfect for dressing up a light summer supper.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 241 calories, Fat 10g fat (1g saturated fat), Cholesterol 107mg cholesterol, Sodium 750mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
Tips:
- Use a sharp grater to get even, thin zucchini shreds. This will help the cakes cook evenly.
- Be sure to squeeze out as much excess moisture from the zucchini as possible. This will help prevent the cakes from being soggy.
- Don't overmix the batter. Overmixing can make the cakes tough.
- Use a large skillet for cooking the cakes. This will help them cook evenly and prevent them from sticking.
- Cook the cakes over medium heat. This will help them cook through without burning.
- Serve the cakes with your favorite dipping sauce. Some popular options include ranch dressing, ketchup, and barbecue sauce.
Conclusion:
Crispy zucchini cakes are a delicious and versatile dish that can be served as an appetizer, side dish, or main course. They are easy to make and can be tailored to your own taste preferences. With their crispy exterior and tender interior, these cakes are sure to be a hit with everyone who tries them.
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