Zucchini is one of those fabulous foods that can take on pretty much any other flavor when cooked the right way. So when life (or neighbors) hand you zucchini, go ahead, make cakes! This is a poor man’s version of crab cakes – I found the recipe many years ago and have, of course, changed it to my liking. It’s still one of my favorites I make often because it’s a great appetizer that can be made ahead of time then cooked right before serving.
Zucchini Cakes
4 c. shredded zucchini (approx. 1 med. size zuke)
4 eggs, beaten
2 c. Italian bread crumbs + extra for rolling*
2 T. melted butter
2 T. Old Bay seafood seasoning (or to taste)
2 T. chopped fresh or 1 T. dried parsley
1 small chopped onion
Vegetable or olive oil for frying
Fresh lemon or tartar sauce
Squeeze excess liquid out of shredded zucchini using your hands, pressing against strainer, or squeezing into paper or tea towel. Combine all ingredients (except oil, lemon, tartar) and mix well. Chill for 30 minutes or overnight until ready to serve. Form into cakes using 2-3 T. or an ice cream scoop of mixture. Roll cakes in additional breadcrumbs. Fry the chilled cakes in lightly oiled pan over medium heat until lightly browned. Serve with lemon wedges & tartar sauce.
Note: can also be made on indoor grills, just put lid down with light pressure.
*If using homemade toasted breadcrumbs, may want to add salt & pepper and/or other seasonings to taste. You can also use a mix of regular and panko, and you may need to add more in case you didn’t get enough moisture out and the zucchini is extra soggy.
