These Crispy Fried Zucchini Cakes are a perfect blend of tender zucchini, tangy feta, and crunchy breadcrumbs, creating a savory treat that’s deliciously versatile. Whether served as a snack, appetizer, or light main dish, these cakes are easy to make and full of flavor. A great way to use up summer zucchini, this recipe is both simple and satisfying.
Ingredients:
- 2 cups shredded zucchini, packed
- ¼ cup red onion, finely diced
- 1 cup crumbled feta cheese
- ½ cup panko bread crumbs (whole wheat, if preferred)
- 2 eggs, beaten
- 1 teaspoon olive oil (plus more for frying)
Instructions:
- Prepare the Zucchini : Grate the zucchini and place it in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible to prevent soggy cakes.
- Mix the Ingredients : In a large mixing bowl, combine the shredded zucchini, diced red onion, feta cheese, breadcrumbs, and beaten eggs. Mix well until all ingredients are evenly distributed.
- Shape the Cakes : Form the mixture into small patties, about 2–3 inches in diameter. Ensure they hold together firmly.
- Fry the Cakes : Heat the olive oil in a non-stick skillet over medium heat. Add the zucchini cakes in batches, frying for 3–4 minutes on each side until golden brown and crispy. Add more oil as needed between batches.
- Serve : Remove the cakes from the skillet and place them on a plate lined with paper towels to absorb excess oil. Serve warm with a dipping sauce, such as tzatziki or a lemony yogurt sauce, and garnish with fresh herbs if desired.
Conclusion:
These Fried Zucchini Cakes are a delightful way to enjoy fresh vegetables in a crispy, cheesy form. Perfectly seasoned and easy to prepare, they’re a versatile dish that can be served as a side, snack, or light meal. Once you try them, they’ll become a favorite in your recipe rotation!
Crispy Fried Zucchini Cakes with Feta
Golden and crispy zucchini cakes made with feta andred onion, perfect for a snack, appetizer, or light main dish.
Ingredients
- 2 cups shredded zucchini packed
- ¼ cup red onion finely diced
- 1 cup crumbled feta cheese
- ½ cup panko bread crumbs whole wheat, if preferred
- 2 eggs beaten
- 1 teaspoon olive oil plus more for frying
Instructions
- Prepare the Zucchini : Grate the zucchini and place it in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible to prevent soggy cakes.
- Mix the Ingredients : In a large mixing bowl, combine the shredded zucchini, diced red onion, feta cheese, breadcrumbs, and beaten eggs. Mix well until all ingredients are evenly distributed.
- Shape the Cakes : Form the mixture into small patties, about 2–3 inches in diameter. Ensure they hold together firmly.
- Fry the Cakes : Heat the olive oil in a non-stick skillet over medium heat. Add the zucchini cakes in batches, frying for 3–4 minutes on each side until golden brown and crispy. Add more oil as needed between batches.
- Serve : Remove the cakes from the skillet and place them on a plate lined with paper towels to absorb excess oil. Serve warm with a dipping sauce, such as tzatziki or a lemony yogurt sauce, and garnish with fresh herbs if desired.