Fried zucchini cakes
I’ve tried a lot of fried zucchini cakes in my life. But nothing come close to this recipe. Some I’ve eaten were just too eggy. Some were bland. Some were just bad. And these are honestly–just perfect. If you don’t have a lot of extra zucchini growing these days, you’ll be glad to know that they are super cheap at the grocery store right now and a great way to get some vegetables in your diet (even if we do fry them).
Zucchini grows overnight–I’m almost sure of it. One day you check your plants and there’s only a tiny one or two. The next day, they’re the size of the whiffle ball bat your three year old uses and you’ve got to figure out a way to use them.
Some people make zucchini pickles, some people make relish. I make some pretty dandy zucchini bread and these fried zucchini cakes. They are perfect frozen and you can make them gluten free too (see the notes in the recipe for how). And since I’m 100% sure that an uncooked zucchini has absolutely no flavor at all, you can use this recipe as a jumping off point for adding whatever flavors your family likes.
And no, my kids won’t eat these.
But I could care less. More for me.
Tips for fried zucchini cakes success
The secret is the saltine crackers. Seems simple enough, but unless you are gluten free you NEED to put them in. And make sure you salt them well–it makes a huge difference in the final product. Do your best to squeeze as much water as you can from the zucchini but don’t stress about it, just make sure they aren’t super watery.
Fried zucchini cakes
Ingredients
- 1 1/2 cups shredded zucchini with the skin on
- 3/4 cup finely crushed saltine crackers
- 1/2 cup shredded cheddar cheese
- 1 egg
- 4 tablespoons grated yellow onion
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 2/3 cup lard or refined coconut oil for frying divided
Instructions
- Squeeze as much moisture as you can from the zucchini. You can do this with your hands over the sink, or place the shredded zucchini between two paper towels and twist.
- Return the zucchini to a medium bowl and add the remaining ingredients. Stir to combine and allow the mixture to sit for about 5 minutes so the crackers will soften.
- In a medium skillet, add 1/3 cup lard or REFINED coconut oil and heat over medium high about 3-4 minutes or until about 365 degrees.
- Add 2 to 3 inch balls of the zucchini mixture and flatten slightly with your hand or a spoon.
- Fry until golden on both sides, about 4 minutes or so and transfer to paper towels to drain. Serve warm.
Question: I am assuming you are fying two batches? You have 1/3 cup of oil referenced in the instructions and 2/3 in the ingredients. Thanks. Great recipe!
Yes that’s right Angela. The oil in the ingredients says “divided” so you can fry in two batches. I hope you enjoy them!
I fix these with pepper jack cheese,really good.
Thanks so much! I tried this using the last of my frozen summer zucchini, and I think it works even better using previously frozen zucchini. That way, I squeezed out TONS more liquid and had a much crisper cake.
Oh that’s excellent Hillary! Thanks for the tip! –Rachel
made this to accompany a lentil soup. yum! didn’t have crackers so substituted Italian panko crumbs. served with 30-min.-pickled thinly sliced cucumbers drizzled with a tiny bit of maple syrup + chopped chives, raspberry vinegar & pepper. or can top with honey mustard. delish! tip: shred zucchini in a linen cloth-lined bowl. gather ends together and squeeze out juice. use the juice to *fertilize* plants or add to soup for extra nutrition. no waste.
If you can ever try it with the crackers Dodie, I think you’ll like them even more! I’m glad you enjoyed them though! –Rachel
Fixed them for brunch topped with a fried egg and a drizzle of Mike’s Hot Honey – O.M.G. They are delicious! I substituted coconut oil in the batter and avocado oil for frying. Wouldn’t change anything else! Wish I could post a pic….
You can tag me on other social media channels if you make them again Joan! I love them too and I’m glad you have discovered them too. I also use avocado oil for frying now. No vegetable oil here! –Rachel
I made these with gluten free crackers that had a saltine cracker like consistency, and added a little garlic and they turned out great! Thanks for the recipe.
Really good. We make something similar with asparagus and Parmesan cheese. We burned the white cheddar a little this time and won’t make the same mistake next time. They were still great. Definitely a keeper recipe.
A little burned cheddar is okay with me Unka! I’m glad you enjoyed them. I LOVE those things. –Rachel
These look really good. I have had the same experience with some fried zucchini patty recipes. I’m going to try these tonight. I love the idea of freezing them-summer goodness in the winter. I had to give up on growing zucchini (I know!) but my sister does a great job of it. I couldn’t keep squash bugs out of them. Thanks again for a great looking recipe
I have trouble with bores in mine sometimes Gail. I know how that struggle goes. 🙂 And you’ll love these reheated. You can hardly tell they weren’t made fresh that day!
I love this recipe!