Zucchini has been on the mind and table a lot lately. So we are trying all kinds of new and delicious ways to eat the versatile veggie. We tried this the other day and it’s quickly becoming a new family favorite that will be making an appearance sooner rather than later. One of the great things about this recipe is you can use whatever cheese, and seasonings your would like or have on hand.
Let me show you how easy they are.
Ingredients: 1 large zucchini, finely grated and drained, 1 small onion, chopped, 1 egg, beaten, 1/2 cup freshly grated Romano cheese, 1/4 cup milk, 1 cup all-purpose flour (more if needed), salt and pepper to taste, garlic powder to taste, pinch of red pepper flakes (optional), 1/4 cup vegetable oil
First off grate the zucchini over a thin kitchen towel
then pick it up from all sides and hold over the sink and squeeze as much liquid out as you can.
Place the zucchini in a large bowl.
then grate the onion
add to the bowl along with 1 beaten egg
add the romano cheese (you could easily use cheddar, Parmesan, mozzarella, or whatever floats your boat)
Then add the milk
flour (I like to use white whole wheat flour), add more if you think it needs it.
about 1 tsp salt
and 1/2 a tsp pepper
sprinkle in some garlic powder to taste
and a pinch of red pepper flakes
Mix until its all incorporated, if the mixture looks dry you can add a little more milk.
Then in a large skillet over medium high heat add a tablespoon of oil, let it heat up.
Then add a spoonfuls of the zucchini batter
Press flat so it will cook evenly
Once the sides look brown and slightly dry, go ahead and flip them over.
cook for another 2-3 minutes, then set aside to cool. Continue till all is cooked, adding more oil as needed.
We served with a little ranch and a sprinkle of red pepper flakes.
This is totally optional, but we just love ranch for dipping.
and dipping, yum!
Print This RecipeZucchini Cakes
Ingredients
1 large zucchini, finely grated and drained
1 small onion, chopped
1 egg, beaten
1/2 cup freshly grated Romano cheese
1/4 cup milk
1 cup all-purpose flour (more if needed)
salt and pepper to taste
garlic powder to taste
pinch of red pepper flakes (optional)
1/4 cup vegetable oil
Directions
In a large bowl, mix together the zucchini, onion, eggs, Romano cheese, milk, and flour. Season with salt, pepper, garlic powder, and red pepper flakes.
Heat about 1 tablespoon of oil in a large skillet over medium heat. Drop 1/4 cupfuls of the batter into the skillet, and flatten slightly with the back of a spatula. Turn cakes over when the center appears dry. Cook on the other side until golden brown. Set aside and keep warm. Add more oil to skillet as needed, and continue with remaining batter.
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Balancing Beauty and Bedlam “Tasty Tuesday”
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Hello! Came over from Ott, A. I am a newlywed and a gardener and grow tons and tons of zucchini. I am always looking for a new recipe for this veggie! Zucchini cakes is one thing that I have yet to try. Thanks for posting!
Sounds good. I’m always looking for veggie recipes that my son will eat. I have a recipe to share too, a veggie one, but I’m not sure it would go over. I notice you shared yours with 17 other blogs (!!!)… how do you do it?! That’s a lot of work! I might have to try it sometime, but I’m not much of a cook. Hmmm…
Happy Tuesday!
My mom used to make these growing up — she also makes tuna zucchini burgers, which are really tasty!
Looks Yummy! Great pics..
Those look really really good! Have you tried Zucchini Quiche? You could easily do it in a frittata form since you have a ton of eggs. I’ll post the recipe soon since my dad has a ton of squash and zucchini. It’s really good too.
I love zuchinni patties, but have always had them mixed with ground turkey meat – never completely vegetarian. This looks fabulous & healthy & perfect for summer, thanks for sharing!
Ah ha…I figured you’d try making zucchini cakes…aren’t they GOOD? I made them 2x last week, and my 5-year-old is already begging me to make ’em again.
I love putting zuchini in stuff:-)
Oh wow, those look super good!!! I’ve been having a lot of success with the kids eating veggies by making different kinds of dishes and this looks like one they’d love, as well!!!
Such a great tip about how to get the water out of the zucchini…I never thought to use a kitchen towel!!
I’m so making these!!!!
Oh my! My mouth is totally watering right now!
How many does this make? (They look amazing, which is why I ask. 🙂 )
I’ve made these before and they are awesome! The last ones I made I put sweet potato in too, they are on my blog. These are better because they are even less calories! Nice idea with the peppered ranch, thanks!
What great photos to go along with your recipe. So helpful! This would be great to have linked up at my blog too. Vegetarian Foodie Fridays at Breastfeeding Moms Unite! Hope to see you there.
These look fabulously delicious! I posted a recipe for salmon patties that is very similar – next time I will add some shredded zucchini to my recipe!
I’m always looking for new ways to use zucchini, and those look really delicious. Thanks for sharing.
Yum! Wow, that looks so good. And in a few months, we’ll all be glad that we bookmarked this recipe when the garden overwhelms us with zucchini.
I love anything zucchini. This recipe sounds so good. I am going to the store for my zucchini and try it! Thanks for sharing.
Oh yum! Do you happen to have an extra plate?
I hope you’ll stop by and see my video for a French Macaroon video. There are bloopers. 🙂
I am also hosting a giveaway for a French Basketeer tote.
These sound so yummy!! I wonder if my kids would eat them? 🙂
There’s so many zucchini recipes posted this week. I think this is going to be tonight’s dinner. Thanks!
Wow – this looks like an incredible zucchini recipe! Thanks for sharing!
I’ve never seen these before. They look really good! Thanks for linking up!
I made these with homemade apple sauce just like I do with potato latkes. It was delicious.