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Zucchini Cakes

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.
Course Side Dish
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Servings 20 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

  1. 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.

  2. In a bowl, combine zucchini, bread crumbs, eggs, mayonnaise, Old Bay, mustard, onions, salt and pepper.

  3. 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.
  4. 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.