When zucchini season comes around, I am always looking for new, yummy zucchini recipes to try!
Sweet recipes are always in abundance but zucchini is also so delicious in savory applications! Zucchini fritter cakes are definitely one of our favorites and it’s necessary to double the recipe in our home.
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Adding the sour cream (or plain yogurt) and chives at the end gives it an even bigger boost of flavor, reminds me of sour cream and onion potato chips!
Minimal ingredients means the zucchini fritter cakes come together quite quickly and are ready to fry by the time your oil is heated. However, it is very important to extract as much liquid from the zucchini as possible before mixing it in with the other ingredients. If you don’t, the cakes will not hold together well. Lucky for you, I have a nifty trick to quickly extract liquid from zucchini!
- Grate/measure zucchini into microwave safe bowl
- Microwave for 2-3 minutes
- Let cool for a couple minutes
- Place zucchini on a clean, dry towel
- Twist towel and wring out as much water as you can
- Add zucchini to recipe
This is the easiest way I have found to get the most liquid out of the zucchini and it works great every time!
These are great warm but are still yummy when cool. They are a wonderful appetizer as well as make a great side dish to any summer meal!
Zucchini Fritter Cakes
Ingredients
Fritter Cakes
- 2 cups zucchini grated
- 1 large egg lightly beaten
- 2 Tbsp flour
- 3/4 cup panko bread crumbs or regular, plain breadcrumbs
- 1/4 cup onion finely diced
- 1/4 tsp salt
- 1/4 tsp black pepper
For Frying
- Frying oil
- 1/2 cup flour
For Serving
- plain yogurt or sour cream optional
- chives optional
Instructions
- Grate zucchini and drain. If using fresh zucchini, measure grated zucchini into microwaveable bowl. Microwave on high for 2-3 minutes. Let cool. Place zucchini on a clean, dry kitchen towel. Twist towel and wring out as much liquid as you can. Discard liquid.
- Meanwhile, in a large bowl, add egg, 2 Tbsp flour, bread crumbs, onion and salt/pepper. Add drained zucchini, mix well to combine.
- In a large skillet, add enough oil to cover the bottom. Heat to medium-high.
- Form zucchini mixture into small cakes. Put 1/2 cup flour on a plate and gently coat both sides of the fritter in flour. Working in batches, fry on each side 1-2 minutes or until golden brown.
- Place on paper towel lined plate to drain.
- Serve warm with yogurt/sour cream and chives on top, as desired.
Thank you and I hope you enjoy this recipe!
Until next time,
Melissa
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More great zucchini recipes for you to try:
