Wednesday, August 24, 2011

Cheap Eats >> Zucchini Cakes

Perfect for a light Luncheon or a side dish for Dinner, these Zucchini Cakes are a fantastic way to use the over-abundance which squash loves to bestow upon us this time of year.  These little cakes are reminiscent of crab cakes and are yummy with a bit of cocktail sauce or ketchup for dipping.  This recipe does need a minimum 30 minutes of chill time before cooking, so plan ahead.

Zucchini Cakes

Prep:  20 minutes + 30 minutes chilling
Cook:  10 minutes per batch
Serves:  4

2  Cups  shredded Zucchini
1  Cup  Bread Crumbs
1/2  Cup  Quick-Cooking Oats
2  Tablespoons  finely chopped Onion
1  Tablespoon  Mayonnaise
1 1/2  teaspoon  Seafood Seasoning (Old Bay Seasoning)
1/2  teaspoon  prepared Mustard
2  Eggs, lightly beaten

4  teaspoons  Oil, for cooking

In a large bowl, combine the first seven ingredients.  Stir in eggs until well blended.  Cover and refrigerate for 30 minutes or longer.

Preheat the oil in a large non-stick skillet which has been coated with cooking spray.  Using a large cookie scoop (mine holds 3 Tablespoons), scoop the chilled Zucchini mixture into the hot skillet and flatten with the back of a pancake turner to approximately 1/2-inch thick.  Cook the Zucchini Cakes in the oil in batches for 3-4 minutes per side, or until golden brown.  Makes about 8 patties.

Adapted from Light & Tasty, June/July 2007


deborah said...

I'm hoping to make the Chocolate Cake recipe today...zucchini cakes would probably be a healthier choice!! LOL!

deborah said...

Also, I need a really good fried chicken recipe. Is that your cup of tea?! :)

Carolyn said...

@ Deborah: Ooohhh, Fried Chicken! Thanks for giving me an excuse to make it again. :D Give me a bit of time to get the ingredients and I'll do it!

Beth said...

I got a request from my son to make these after he saw them in your son's lunch =) They look good and easy. That reminds me that I really must pick garden in the am. THANK YOU =)