Fried zucchini cakes

These fried zucchini cakes are one in a million in my book. I've tried a lot of them, and these aren't too eggy, too salty or too bland. A great spring and summer treat that's NOT zucchini bread. 

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 5 -8 cakes
Calories 372 kcal
Author Rachel Ballard


  • 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 vegetable oil divided


  1. 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.
  2. 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.
  3. In a medium skillet, add 1/3 cup vegetable oil and heat over medium high about 3-4 minutes or until hot.
  4. Add 2 to 3 inch balls of the zucchini mixture and flatten slightly with your hand or a spoon.
  5. Fry until golden on both sides, about 4 minutes or so and transfer to paper towels to drain. Serve warm.

Recipe Notes

TO FREEZE: Cook the patties until just turning brown, then transfer to a single layer on a cookie sheet. Freeze until firm then place in a large zip top bag. Thaw when you are ready to use them then reheat them in a skillet until golden and crispy. GLUTEN FREE: You could substitute your favorite gluten free crackers, crushed or use gluten free bread crumbs in their place.

Nutrition Facts
Fried zucchini cakes
Amount Per Serving
Calories 372
* Percent Daily Values are based on a 2000 calorie diet.