Zucchini Cakes

Emma Whitley
Emma fearlessly explores bold flavors and perfects her baking craft, sharing her delicious experiments with joy.
Published: 1/28/2020

Old Bay seasoning added to these vegetable cakes makes them taste a bit like crab cakes.

These cakes are lighter and more tender when made with fresh breadcrumbs. Place a day-old baguette in a food processor and pulse until fine crumbs are formed. For a quick sauce, mix some chopped fresh herbs (such as chives and dill) and lemon juice into mayonnaise.

Serves: 4 Save

Ingredients (12)

  • 3 cup coarsely grated zucchini
  • 1/2 teaspoon salt
  • 1 cup fresh breadcrumbs (from a baguette)
  • 1 egg
  • 2 green onions, thinly sliced
  • 1/4 cup diced red bell pepper
  • 1 1/2 teaspoon Old Bay seasoning
  • 1 teaspoon Dijon mustard
  • 1 tablespoon mayonnaise or plain yogurt
  • 1/8 teaspoon red pepper flakes
  • 2 tablespoon vegetable oil, for frying
  • 1 teaspoon butter

Directions

  1. Place grated zucchini in a colander; sprinkle lightly with salt and let stand 30 minutes. Press with paper towels to remove as much liquid as possible. Zucchini should be fairly dry, and you should have about 2 cups. Place zucchini and remaining ingredients (except oil and butter) in a bowl. Mix well. Form into 8 patties the size of crab cakes. Chill.
  2. Heat oil and butter in a skillet.
  3. Add patties to skillet and cook on both sides until browned. Drain on paper towels.

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