Crispy Zucchini Cakes

5.0

(4)

4 Reviews

2 Photos

Crab cake-inspired dish. Very tasty on ciabatta with arugula.

Submitted by acalladonato

Updated on May 5, 2022

2

Prep Time:

15 mins

Cook Time:

10 mins

Total Time:

25 mins

Servings:

5

Yield:

5 cakes

Jump to Nutrition Facts

Ingredients

2 ½ cups unpeeled shredded zucchini
1 large egg, beaten
2 tablespoons butter, melted
1 cup panko bread crumbs
¼ cup chopped green onions
½ teaspoon seasoned salt
½ teaspoon red pepper flakes
¼ cup all-purpose flour
½ cup vegetable oil

Directions

Combine zucchini, egg, and butter in a large bowl. Stir in bread crumbs, green onions, seasoned salt, and pepper flakes until well combined.
Shape mixture into 5 palm-sized patties and dredge in flour.
Heat vegetable oil in a large skillet over medium-high heat. Fry patties in the hot oil until golden brown and crispy, about 5 minutes per side.

Nutrition Facts (per serving)

338	Calories
28g	Fat
23g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 5
Calories 338
% Daily Value *
Total Fat 28g	36%
Saturated Fat 7g	35%
Cholesterol 49mg	16%
Sodium 251mg	11%
Total Carbohydrate 23g	8%
Dietary Fiber 1g	4%
Total Sugars 1g
Protein 5g	10%
Vitamin C 12mg	13%
Calcium 23mg	2%
Iron 1mg	4%
Potassium 206mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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