I stole this recipe for Zucchini Cakes from The Old Farmer’s Almanac Award Winning Summer Recipes who stole it from Peter Scallatino. These zucchini cakes can be a side dish or appetizer. Shredded zucchini is combined with bread crumbs, eggs, mayonnaise, Old Bay seasoning, chopped onions and spices. Then the mixture is formed into cakes. Next the cakes are pan fried until golden. This recipe is a delicious way to eat vegetables even if you are craving something else fried.
The ingredients for this recipe are: 3 medium zucchini, 1 ½ cups bread crumbs, 2 eggs, 2 tbsp mayonnaise, 1 ½ tsp Old Bay seasoning, 1 tsp spicy brown mustard, 1 small onion, salt, pepper and 2 tbsp olive oil
Shred the zucchini into a colander over a bowl.
Let drain for 30 to 45 minutes. Press down to remove excess water and pat dry with a paper towel.
Then in a bowl, combine zucchini, bread crumbs, eggs, mayonnaise, Old Bay, mustard, onions, salt and pepper.
Using an ice cream scoop, place a portion of mixture in your hand and form into a ball. Repeat with remaining zucchini mixture. Press down lightly on the balls to form cakes. Then in a nonstick skillet over medium-low heat, warm oil. Gently transfer cakes to skillet using a spatula.
Turn every minute until golden brown and crispy.
Remove cakes from skillet, sprinkle with salt. Then repeat with remaining batter.
Serve warm and enjoy.
If you liked this recipe for Zucchini Cakes then you can also try Zucchini Fritters, Zucchini Pancakes or Zucchini Squares.
Zucchini Cakes
Ingredients
- 3 medium zucchini
- 1 ½ cups bread crumbs
- 2 eggs beaten
- 2 tbsp mayonnaise
- 1 ½ tsp Old Bay seasoning
- 1 tsp spicy brown mustard
- 1 small onion finely chopped
- Salt
- Pepper
- 2 tbsp olive oil
Instructions
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Shred the zucchini into a colander over a bowl. Let drain for 30 to 45 minutes. Press down to remove excess water and pat dry with a paper towel.
-
In a bowl, combine zucchini, bread crumbs, eggs, mayonnaise, Old Bay, mustard, onions, salt and pepper.
-
Using an ice cream scoop, place a portion of mixture in your hand and form into a ball. Repeat with remaining zucchini mixture. Press down lightly on the balls to form cakes.
-
In a nonstick skillet over medium-low heat, warm oil. Gently transfer cakes to skillet using a spatula. Turn every minute until golden brown and crispy. Add more oil if the skillet gets dry.