Crispy Fried Zucchini Cakes

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These flavorful zucchini cakes are crispy on the outside and tender on the inside, making them a perfect appetizer or light meal.
Ingredients:
  1. 2 cups packed shredded zucchini
  2. ¼ cup finely diced red onion
  3. 1 cup crumbled feta cheese
  4. ½ cup whole wheat panko bread crumbs
  5. 2 eggs, beaten
  6. 1 teaspoon olive oil (plus more for frying)
  7. ½ teaspoon salt
  8. ¼ teaspoon black pepper
  9. ½ teaspoon garlic powder
  10. ½ teaspoon dried oregano (optional)

Instructions:

Prepare the Zucchini:
Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial to ensure the cakes are not soggy.
Mix Ingredients:
In a large bowl, combine the shredded zucchini, red onion, feta cheese, bread crumbs, beaten eggs, salt, pepper, garlic powder, and oregano (if using). Mix well until the ingredients are fully combined.
Shape the Cakes:
Form the mixture into small patties, about 2-3 inches in diameter. Press them firmly to ensure they hold their shape.
Fry the Cakes:
Heat a large skillet over medium heat and add about 2-3 teaspoons of olive oil. Once hot, place the zucchini cakes in the skillet, leaving some space between each.
Cook for 3-4 minutes per side, or until golden brown and crispy. Adjust the heat if necessary to avoid burning.
Drain and Serve:
Remove the cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve warm, garnished with fresh herbs like parsley or dill, and a side of yogurt or tzatziki for dipping.
Tips:
If the mixture is too wet to form patties, add an additional tablespoon of bread crumbs.
These zucchini cakes can also be baked for a healthier version—place them on a greased baking sheet and bake at 375°F (190°C) for 20-25 minutes, flipping halfway through.
Enjoy your delicious Crispy Fried Zucchini Cakes with Feta!

AIR FRYER METHOD:

Table of Contents

  1.  Brush the patties with the beaten egg for an egg wash.
  2.  Place the patties in a single layer in the air fryer basket. You may need to cook them in batches depending on the size of your air fryer.
    Drizzle the tops with olive oil.
    Cook the zucchini cakes in the air fryer at 375°F (190°C) for 5-7 minutes, or until they’re golden brown and crispy.
  3. Flip the zucchini cakes halfway through cooking.
  4.  Remove the zucchini cakes from the air fryer and serve hot.
See also  Orange Mascarpone Custard

OVEN METHOD:

  1. Preheat the oven to 400°F (200°C).
  2. Brush the patties with the beaten egg for an egg wash.
  3. 7. Place the coated patties on a baking sheet lined with parchment paper.
  4.  Drizzle the tops with olive oil.
  5.  Bake the zucchini cakes in the preheated oven for 20-25 minutes, or until they’re golden brown and crispy.
  6.  Flip the zucchini cakes halfway through baking.
  7.  Remove the zucchini cakes from the oven and serve hot.

Nutrition Information (per serving)

– Calories: 150
– Protein: 3g
– Fat: 8g
– Saturated Fat: 1g
– Cholesterol: 20mg
– Carbohydrates: 15g
– Fiber: 2g
– Sugar: 2g
– Sodium: 200mg

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