By Marjory Pilley Published · Updated
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Fried zucchini cakes have just 5 ingredients and are ready in under 30 minutes! Enjoy fresh zucchini this summer with this easy recipe.
![Fried Zucchini Cakes Recipe (1) Fried Zucchini Cakes Recipe (1)](https://i0.wp.com/www.dinner-mom.com/wp-content/uploads/2021/05/Zucchini-Cakes-Recipe.jpg)
You can call this delicious side dish zucchini fritters, patties, or cakes; just be sure to call me for dinner because they are delectable.
The unbeatable Greek-inspired flavor combination of zucchini, red onion, and feta cheese will hook you. Next, make zucchini egg muffins. They share the same ingredients but bake in the oven.
When you make them, a slight aroma of the tasty goodness lingers!
Jump to:
- Ingredient Notes
- How to Grate Zucchini
- Directions with Pictures
- Serving Ideas
- Storage
- More Zucchini Recipes
- 📋 Recipe
Ingredient Notes
You'll need a few simple ingredients to make these healthy zucchini cakes:
![Fried Zucchini Cakes Recipe (2) Fried Zucchini Cakes Recipe (2)](https://i0.wp.com/www.dinner-mom.com/wp-content/uploads/2024/04/fried-zucchini-cakes-ingredients.jpg)
- Zucchini (or courgettes) - Another option is to replace some of the zucchini with shredded carrots.
- Feta cheese (crumbled) - If desired, you can substitute your favorite grated cheese, such as Parmesan cheese. But the flavor won't be the same, in my humble opinion.
- Red onion (diced) - White or green onions can be used instead.
- Panko breadcrumbs - If you're making these low-carb, use your favorite no-carb bread to make breadcrumbs.
- Eggs - This ingredient binds everything together.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
How to Grate Zucchini
You'll need lots of shredded zucchini for this recipe. Below are two easy methods to prepare it.
Either way, there is no need to peel the zucchini first. The stem won't be used, but keep it in place to hold on to during the process.
- Grater - Use a box or flat grater. For less pulp, use a grater with large holes and pass the zucchini across it in one direction (rather than back and forth).
- A food processorwith a grating attachment is an easy way to quickly make many shreds. There seems to be less pulp, too. This is my preferred method!
Make extra zucchini shreds to freeze and use in baked goods like zucchini brownies and healthy zucchini muffins.
How to Press Out Excess Moisture
If the shreds are very moist, spread them on a clean dish towel and press out the excess moisture. Unlike baked goods, alittlemoisture won't negatively impact the final result, so you don't need to go crazy squeezing out the wetness.
Here's what the grated zucchini will look like when you're done:
![Fried Zucchini Cakes Recipe (3) Fried Zucchini Cakes Recipe (3)](https://i0.wp.com/www.dinner-mom.com/wp-content/uploads/2021/05/Zucchini-Shreds.jpg)
Directions with Pictures
Here's how to pan-fry zucchini cakes on the stovetop.
![Fried Zucchini Cakes Recipe (4) Fried Zucchini Cakes Recipe (4)](https://i0.wp.com/www.dinner-mom.com/wp-content/uploads/2021/05/Directions-Zucchini-Cakes-Recipe.jpg)
- Combine zucchini shreds, crumbled feta cheese, diced red onion, panko breadcrumbs, and eggs in a bowl.
- Scoop about ¼ cup of the mixture and compress it tightly with your hands into small, slightly rounded balls. (When you drop them in the pan, they will flatten.) Small cakes are easier to work with.
- Coat the bottom of the frying pan with a very thin layer of olive oil. If you use too much, the patty will absorb the oil and become excessively soft and difficult to work with. Heat the oil over medium-high heat.
- Add the zucchini patties to the hot skillet and cook for about 2 minutes on each side. Try not to flip them too much. (Did I mention you should handle them with care because they're delicate?!) They should be light golden brown on the outside. If they seem to be spreading too much, push the sides back in with the spatula.
- Remove the cakes to a plate lined with paper towels to absorb any excess oil. If you wait for about 5 minutes, they will firm up more as they cool!
![Fried Zucchini Cakes Recipe (5) Fried Zucchini Cakes Recipe (5)](https://i0.wp.com/www.dinner-mom.com/wp-content/uploads/2024/04/zucchini-fritters.jpg)
Serving Ideas
You really don't need to top these crispy zucchini cakes with anything. But a dollop of sour cream or Greek yogurt is nice.
Or make an easy dill yogurt sauce. Mix together ½cupGreek yogurt, ½Tablespoonlemon juice, 1 pressed garlic clove, pinch of salt, pepper, and dried dill.
They're a fantastic side for any summer meal, such as grilled chicken or fish. We also like to pair them with microwave corn on the cob!
Another option: turn them into a sandwich or slider for a light lunch or meatless main dish.
Storage
Store leftover zucchini cakes in an airtight container in the refrigerator for 3-5 days. When you're ready to enjoy them, reheat them in the oven or on a skillet to bring back some of their crispiness.
More Zucchini Recipes
- Zucchini Chips in the Microwave or Oven
- Zucchini Bruschetta - Low-carb and Gluten-free!
- Easy Zucchini Noodle Alfredo
Did you make this recipe?
Please leave a rating and tell us how you liked it!
📋 Recipe
Fried Zucchini Cakes Recipe
Fried zucchini cakes have just 5 ingredients and are ready in under 30 minutes! Enjoy fresh zucchini this summer with this easy recipe.
4.84 from 6 votes
Print Pin Rate
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 25 minutes minutes
Servings: 4 servings
Ingredients
- 2 cups shredded zucchini packed
- ¼ cup red onion finely diced
- 1 cup feta cheese crumbled
- ½ cup panko bread crumbs whole wheat
- 2 eggs beaten
- 1 teaspoon olive oil
Instructions
Spread zucchini shreds out on a towel. Place another towel over the top of the shreds and press out excess water.
Add zucchini shreds, red onion, feta cheese, panko breadcrumbs, and eggs to a bowl and stir to combine.
Compress about ¼ cup of the zucchini mixture in your hands to form a small patty. It does not need to be flat at this point.
Spread a thin layer of olive oil in the bottom of a frying pan over medium heat.
Add zucchini patties to the pan and cook for about 2 minutes on each side. The patties are very delicate. Try to turn only once.
Remove to a paper plate lined with paper towels and cool for about 5 minutes. Cakes will firm more as they cool.
Notes
See step-by-step pictures, serving ideas, and more above!
Storage:
Store leftover zucchini cakes in an airtight container in the refrigerator for 3-5 days. When you're ready to enjoy them, reheat them in the oven or on a skillet to bring back some of their crispiness.
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Nutrition
Calories: 179kcal | Carbohydrates: 9g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 115mg | Sodium: 509mg | Potassium: 230mg | Sugar: 3g | Vitamin A: 400IU | Vitamin C: 11.1mg | Calcium: 221mg | Iron: 1.2mg
Nutritional and Food Safety Disclaimer
This recipe was originally published June 3, 2014. It was updated to improve the reader experience.
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Reader Interactions
Comments
Vicky Chiles
Here it is 2024 and I just found this recipe!! So easy and so so good!!
Reply
Rosa R
They look great but when you gave the ingredients for the dill sauce you wrote “1/2 Tablespoons” of what? Love your website I get so many ideas for dinners from you. Thanks for all the hard work.
Reply
Marjory Pilley
Thanks for letting me know and the nice comment! Lemon juice!!! I updated it now!
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Michelle
I eat a cheese free diet. Would there be any substitution for the cheese that you can think of?
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Marjory
Hi! I haven't tried a substitution in this recipe. There are some vegan cheese substitutes that should work. Or, you might consider trying corn kernels and adding a pinch of garlic powder to replace the zing that feta often provides. Let us know how it works out if you make it!
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Kathleen
Thank you for this awesome recipe, I am grain/gluten free so will replace Panko with Chickpea Bread Crumbs, cannot wait to make them??
Marjory
That should work perfectly!!! I hope you enjoy them!
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Jo Ann Thompson
Such a great recipe. Thank you for sharing. I let them cook 4 min. per side on med. heat to get a nice brown crust. They taste very good. I bet you could substitute parmesan cheese and white onion too if you didn't have the other ingredients.
Reply
Marjory
Thanks for your comment! And, yes...Parmesan cheese and white onion would be delicious too...especially for Parm fans like me!
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libby
These are delicious! Sub'd Vadalhia onions for red onion and added a little shredded red bell pepper. Will be making again soon!Reply
Marjory
I'm so glad you enjoyed them! 🙂
Reply
Elaine Tsai
Absolutely wonderful. I made these little goodies for lunch today! They were easy to put together and cook. I had all the ingredients on hand too. I’m always looking for quick and easy zucchini recipes and this fits the bill perfectly. Thank you for the recipe. This is a keeper.Reply
Marjory
I'm so glad you enjoyed it! Thanks for your comment!
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Anagonzalez
I have made it today for our dinner, my husband and I really like it, the taste of the feta cheese with the Zucchini made a so delicious Cakes. Also the recipe is so easy to follow, and the cooking time is so fast...Thank you for sharing it Marjory!Reply
Marjory
I'm so glad you enjoyed it! Thanks so much for commenting...made my day!
Reply
Danie
Hi could these be done with chickpea flour or coconut or ground flaxseeds flour instead of panko bread crumbs?Reply
Marjory
Absolutely! I haven't tried those, but have been experimenting with different fillers (so far, some low-carb crackers.) I'd love to know how they turn out.
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BR
These are delicious! I didn't have red onion and so I substituted yellow onion. Still excellent. The flavor of the feta cheese really shines through.Reply
Marjory
I'm so glad you enjoyed them! They are great with green onion too!
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Melissa
I don't understand the nutrional info! How many patties are a serving? I'm trying to log my food and these were delicious but I don't know if I'm correctly logging these patties. Is it 179cal for one patty?Again, these were fabulous and delicious!
Reply
Marjory
Hi! I'm so glad you enjoyed them!!! We did not calculate it per cake because everyone seems to make them a different size. Take the total amount of cakes that you made and divide the total by 4. If the yield was 8 cakes, then 2 would be a serving. I hope that makes sense and sorry for any confusion!!!
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Susan O
The Zucchini cake looks pretty good and delicious, will try it. I hope it comes out good and taste good as it looks.
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Marjory
I hope you enjoy them!
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Pamela
MY GRANGMOTHER WOULD MAKE WHAT SHE CALLED ZUCCHIN PAN CAKE AND THAT WAS OUT 55 YEARS A GO AND WAS THEY EVER GOOD
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Connie Trujillo
Oh read again. . . .you meant COOL 5-7 min.
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Marjory
Hi! Thanks for your comment! Should be "cool" for 5 minutes!
Reply
Connie Trujillo
Recipe states"Move to paper plate lines with paper towels and continue cooking additional 5-15 min. Cook on paper plate???Huh?
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Priscilla - She's Cookin'
It is officially summer now and these zucchini fritters are perfect! The feta and red onion really amp up the flavors :))
Reply
foodwanderings
OMgoodnness these zucchini feta 'latkes' as we call them look fabulous! Just mouthwatering!
Reply