Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Zucchini Cakes
Zucchini cakes made with fresh zucchini, cheese, and spices blended together and fried until golden. A great way to use up that garden zucchini!
Now that summer is in full swing so, presumably, are summer gardens. And with summer gardens comes ALL THE ZUCCHINI. Which means that you’re probably going to need lots of recipes to use it up.
Good thing here on Life’s Ambrosia, I have got you covered with a plethora of zucchini recipes. YEP. A PLETHORA!
What to cook with zucchini?
There are so many different ways that you can use zucchini. You can add zucchini to pastas like I do in this Shrimp Linguine with Zucchini and Tomatoes. Of course there is always fried zucchini, zucchini bread, grilled zucchini , and even zucchini soup.
Did you know that you can even cook the zucchini blossoms? Believe me, you haven’t lived until you’ve tried Stuffed Fried Zucchini Blossoms.
Perhaps though, one of my favorite things to do with zucchini is to make zucchini cakes.
What are zucchini cakes?
Much to my kiddos chagrin, when I told them we were having zucchini cakes for dinner the other night, I didn’t mean we were having actual cake for dinner. Sometimes called Zucchini Fritters, Zucchini cakes are a savory cake. Think crab cake but with zucchini instead.
These zucchini fritters are loaded with Parmesan, panko, paprika, garlic and a hint of ground nutmeg. The mixture is then pressed into patties and pan fried until they are golden brown.
Tips for making zucchini fritters:
First, you will want to make sure that you drain all the excess water out of the shredded zucchini. To do this, simply squeeze the zucchini in paper towels to release the excess water.
Second, to make the patties stick together you will need something to bind them. For this recipe, I use egg.
You want to make sure that the patties stick together well before you put them in the pan to fry or they will fall apart during cooking.
Finally, these zucchini cakes are pan fried rather than deep fried. You want just enough oil to cover the bottom of the pan. I recommend using a high heat oil like avocado oil to cook them.
DES’ TIP: If you don’t have access to avocado oil, you could use another high heat oil like canola.
These zucchini cakes are easy to make. They are great as a side dish but are also pretty hearty on their own. And in the words of my kiddos “SO TASTY!”.
I’m pretty confident that this will be your new favorite way to use summer zucchini.
This post was originally written in 2009. It was updated in 2021.
Looking for more vegetarian side dish recipes? You’ve got to try these:
Zucchini Cakes
Ingredients
Ingredients:
- 2 cups grated zucchini excess water removed
- 1/2 cup freshly grated Parmesan cheese
- 1 cup panko bread crumbs
- sprinkle of ground nutmeg about 1/8 teaspoon (Note: If you add too much it can quickly take over the taste, less is more)
- 1/4 teaspoon paprika
- 1 clove garlic minced
- 2 eggs
- 1/2 teaspoon salt plus more as desired
- 1/4 teaspoon pepper
- 3 tablespoons avocado or canola oil
Instructions
- Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties.
- Heat oil in a pan over medium heat. Once heated, add patties and cook until golden brown. About 3-4 minutes per side. Serve.
Notes
Nutrition
Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
John
September 28, 2024 at 10:19 amI use an Aero Press coffee press to squeeze out excess water from the zucchini – pressing two heaping spoonfuls at a time.
Also, adding a quarter cup of grated onions adds flavor.
Peggy
August 10, 2024 at 8:28 amThey look delicious but, Can you freeze the patties?
Deseree
August 12, 2024 at 10:26 pmHi Peggy, I’ve never frozen the patties so I can’t say for sure that it would work. Sorry!
Michelle
August 6, 2021 at 10:53 amSo good! I had some zucchini from a neighbor’s garden and asked my brother who is a chef what his favorite thing to do with zucchini is. He sent this recipe. My 5 year old said it was yummy and asked if I can make it again.
Deseree
August 7, 2021 at 2:26 pmMichelle, I am so happy to hear that! Thank you for sharing :)
Sara
February 21, 2021 at 12:09 amI love this recipe! I’ve made it at least 3 times so far, both as a half and a whole recipe depending on how much zucchini I had. It’s really easy, and the zucchini cakes are delicious. I do think the texture is probably better if you use the fine grater; last time I used the wider one and didn’t like them as much that way. I also up the quantity of seasonings. If you’re not a big zucchini fan this is a great recipe because despite being loaded with zucchini they don’t have that much of the flavor or texture. It’s a good way to get your veggies in.
Radwa
September 5, 2020 at 10:20 amLooks delicious! I can’t wait to try it.
Kevin
June 23, 2020 at 10:34 amGreat way to enjoy all that summer zucchini!
Deseree
June 24, 2020 at 6:34 pmIt is!
Beti | easyweeknightrecipes
June 23, 2020 at 8:18 amI can’t wait to try these! They sounds incredibly delicious!! YUM!
Deseree
June 24, 2020 at 6:35 pmI bet you’ll love them!!
katerina @ diethood.com
June 23, 2020 at 8:18 amI LOVE zucchini cakes!! These are amazing!
Deseree
June 24, 2020 at 6:35 pmThank you!!
Erin | Dinners,Dishes and Dessert
June 23, 2020 at 3:44 amThese Zucchini cakes are mouth watering!
Deseree
June 24, 2020 at 6:35 pmThank you! They are!
Catalina
June 23, 2020 at 2:49 amI love everything zucchini! These zucchini cakes look so inviting!
Deseree
June 24, 2020 at 6:35 pmThank you!!
Cathy
June 22, 2020 at 9:48 pmThese turned out absolutely perfect!
Deseree
June 24, 2020 at 6:35 pmSo happy to hear that!
Jen
June 22, 2020 at 12:24 pmI love this time of year when all of my neighbors are giving me zucchini from their gardens. I’ll definitely be using this recipe often, thanks!
Deseree
June 24, 2020 at 6:36 pmYou are so welcome!
September
June 9, 2020 at 12:46 amthanks for sharing the instructions, I have made sure that the patties stick together well before putting them in the pan to fry.
Katrina Saif
May 22, 2020 at 7:50 amI cant wait to try this one because it look so amazing.
Rebecca
May 13, 2020 at 10:50 amDelicious and easy! My favorite appetizer or snack now, love how everything is already in my pantry/fridge. You don’t even need to deep fry, just drizzle a little oil on the pan, and they fry beautifully.
Deseree
May 13, 2020 at 10:08 pmyay! So happy you loved them!
carol Keller
April 25, 2020 at 5:04 pmI love these, make them all the time and love adding a small glob of sour cream on the top. BTW, when I need to shed a few pounds, ugh, I go on my super duper low calorie diet i.e. cabbage soup and these with some modifications…… Changes: I use egg beaters (egg whites), use seasoned bread crumbs (Italian) but I use just 1/4 cup, add just a sprinkling of parm cheese. and an oil spray (Pam). Are they the same? No. but super super low cal and taste so good after all the cabbage soup. thanks
CalendarsPoint
December 27, 2019 at 5:38 amI cant wait to try this one because it look so amazing.
Vic Sain
December 25, 2019 at 10:45 pmWow, this looks amazing! My daughter would love this, definitely gonna try this.
Jaynie Cox
November 8, 2019 at 6:17 pmI have used this recipe what seems like forever.
One time I forgot to use the nutmeg. I use fresh grated nutmeg. It fell very flat.
The nutmeg really influences the taste.
I will never use another recipe. They just don’t have it!
Thank you for this great contribution.
Dream Calendars
September 30, 2019 at 12:08 pmOoh, I can’t wait to try these! I think my kids might even eat them!
Nicole
August 7, 2019 at 6:10 pmThese are absolutely amazing, and are especially delicious from out garden zucchini! Even my kids love them. I have passed this recipe on to so many of my family and friends!
Stephanie
July 31, 2019 at 7:03 amDelicious! I am gluten free, so I used gf Panko bread crumbs in place, and added some red onion and paprika. I did have to add a touch of corn starch to help bind a bit better… I think either I didn’t get enough liquid out or the bread crumbs didn’t work as well. Either way, these were incredible. I topped with a pinch of salt and parsley after taking them out of the pan. Truly divine!
AnAmericanHomestead
July 10, 2019 at 5:14 amSusan
Look on Pinterest for Baked Zucchini Fritters
Susan
March 22, 2019 at 7:26 pmHave you ever tried baking them?
Perhaps brush them with olive oil or avocado oil And bake?
I’m unable to eat fried foods.
Robyn Owsley
December 30, 2018 at 2:53 pmI make these in fritter form and add a pinch of cayenne and dip in soy sauce. Easiest way to get my family to eat zucchini. Love them!
Jaynie Cox
December 20, 2018 at 11:30 amThese are the best zucchini cakes I have ever fixed.
The 2 eggs are better to hold the ingredients together. I used 3 in one batch and it was even better.
Just cook until cakes are done.
Better to make the patties smaller and have more, than to be undercooked.
We use sour cream for the topping and a little grated sharp cheese.
I never have any leftover cakes, NEVER! Which is a bummer
This is a no brainer, and so easy.
Deseree
December 20, 2018 at 1:23 pmGreat to know about the 3 eggs! And I a so happy to hear you like them! :)
Pat Whipkey
October 21, 2018 at 9:09 amJust got back from Rome where I had a piece of salmon fillet crusted with zucchini. It was so light and delicious after days of pasta ( also delicious ) that I asked for the recipe. No dice! Would your zucchini mixture stand up to baking for 10-12 while salmon cooks?
Deseree
October 21, 2018 at 10:47 amPat- Do you mean using it as a crust for the salmon? I am not sure that it would stick to the salmon very well. I do think that it would hold up to baking for that long though :)
Cindy Kay
October 8, 2018 at 10:46 amAny recipe that lets me hide zucchini from my husband is a winner for me! Hearing him say “What you mean there’s zucchini in there ” after he commented how awesome they were made me smile.
Deseree
October 8, 2018 at 3:05 pmhaha I love it! Glad he liked them! :)
Joy & Joe Carlson
September 11, 2018 at 6:22 amAbsolutely love these!!!! So delicious and easy to make. My hubby loved them too 😊❤️
Jason
September 4, 2018 at 8:17 pmReally loved these! I added a handful of fresh basil and rosemary too which really added to the great flavor of the squash!
Deseree
September 4, 2018 at 9:06 pmJason, glad you liked these! I am LOVING the addition of the basil and rosemary. I have a huge rosemary bush in my yard, I should try adding it next time, thanks for the tip!
Ruth H
August 30, 2018 at 2:19 pmMade these for dinner tonight exactly as printed. DELICIOUS !!
Deseree
August 30, 2018 at 9:16 pmThat is awesome Ruth! So happy you liked it!
Donna
August 20, 2018 at 4:44 pmI just made just as it reads, perfect loved them
Deseree
August 26, 2018 at 6:02 pmSo happy to hear that Donna! Thank you!
Harriet
August 19, 2018 at 11:33 amThese zucchini cakes taste great BUT I added 2T of almond milk and 2T of olive oil to make the mix hold together. Can’t imagine how you make them work without some liquid ingredient.
Deseree
August 26, 2018 at 5:59 pmHarriet- I am glad you liked the taste! And I’m glad your additions worked for you. I’ve never had to add any liquid, I’ve always relied on the egg as the binder. :)
Mary
August 17, 2018 at 7:27 amI have made these twice NOW and they are so yummy. I just serve with sour cream. Thank you for this easy, delicious recipe
Deseree
August 17, 2018 at 12:29 pmSo happy to hear that! You’re welcome!
Sue
August 7, 2018 at 10:53 amCan these be baked instead of fried?
Deseree
August 8, 2018 at 8:58 amHi Sue! I am not sure, I have never tried baking them so I can’t recommend it. These aren’t deep fried though, it’s just enough oil to cover the bottom of the pan lightly, if that helps! :)
Ronald
August 3, 2018 at 1:39 pmFell apart
Deseree
August 3, 2018 at 3:34 pmSorry to hear they fell apart Ronald! A couple trouble shooting tips might be to really make sure that all of the water is out of the zucchini and if it feels like they still aren’t coming together for you, another egg could be added. Hope this helps!
Amanda
August 2, 2018 at 4:06 pmSuch an amazing recipe ! I love these !!
Deseree
August 3, 2018 at 3:34 pmSo happy to hear that Amanda!
Abeer
July 23, 2018 at 10:29 pmThis is the best way to eat zucchini this summer!
Carolyn
July 23, 2018 at 8:15 pmThese look amazing!
Jennifer Salter
July 20, 2018 at 1:48 pmI love zucchini everything! These would go so good with just about anything!
Jocelyn (Grandbaby Cakes)
July 19, 2018 at 7:07 amI adore these cakes. Great flavor!
Judith Ellmo
July 18, 2018 at 10:27 pmThis looks delicious
Jacque Hastert
July 18, 2018 at 8:27 amThis is the perfect recipe for all of my summer zucchini!
Sabrina
July 18, 2018 at 8:21 amI love this idea! Such a great way to encourage my kids to eat more veggies!
Jamielyn
July 17, 2018 at 6:01 pmThese look so delicious! Great idea!
Brandy @ Nutmeg Nanny
July 17, 2018 at 3:11 pmThese zucchini cakes look DELISH!! Now I am craving them :)
Emerald
July 15, 2018 at 9:47 pmThis receipt is so delicious. I would definitely recommend it. It’s a repeater.
Deseree
July 16, 2018 at 3:37 pmThank you!
Carol
July 23, 2018 at 5:30 pmI added shredded onion, 4 cloves of garlic chopped fine, and smoked paprika..definitely a do again#
Indera
July 13, 2018 at 9:27 pmYou can use mozzarella cheese and bread crumbs for an Italian zucchini fritter… egg and garlic as well
Val
March 14, 2018 at 12:18 pmThanks!
I’m making this tonight!!
Marie
December 16, 2017 at 11:27 amCan you freeze after you fry them to use later? Would like to make them ahead of time and just warm them up when I want entertaining with out the mess of frying
Kenny Brazile
August 22, 2017 at 1:56 pmDo you skin the squash ?
Paul
April 10, 2017 at 2:25 pmwould you recommend shredded or grated parmeson?
Des @ Life's Ambrosia
April 11, 2017 at 11:40 pmHi Paul! I would use grated!
Kathy
September 24, 2016 at 9:39 amMade these, and used part cornmeal, and also added grated mozza cheese. Enjoyed them. (Thanks for all the comments as they help me in making a new-to-me recipe!)
Dana Urbinati
November 28, 2015 at 6:36 amIs there nutritional information available for these?
Bella
November 19, 2014 at 11:10 amMade this and it tasted great except one egg is not enough; the mixture does not stick together and crumbles apart in the pan so I definitely recommend using two eggs.
Jenny C.
June 27, 2014 at 6:42 amI pinned this recipe on Pinterest almost 2 years and finally got around to trying it last night… it was great! I subbed cornmeal for the breadcrumbs because my husband is gluten intolerant and they turned out great! Even the 4 yr. old liked them :)
Our Pinteresting Family
March 21, 2014 at 7:03 amWe love this recipe! We make them all the time. Thank you for sharing.
Deseree
March 24, 2014 at 2:15 pmThank you!
Kim
October 4, 2013 at 3:27 pmHow early in advanced can I make these? Do you think I can make them almost 24 hours in advance? Thanks.
Deseree
October 4, 2013 at 5:42 pmHi Kim- I think almost 24 hours in advance would be fine. I’d make the patties, refrigerate them and then fry them when ready. Hope this helps!
Ashley
August 13, 2013 at 4:55 pmA measurement for the amount of zucchini required would be better. Zucchinis can get pretty big so it would be nice to know exactly how much would be considered a “large zucchini”
Deseree
August 13, 2013 at 10:20 pmYou’re right Ashley, I developed this recipe long before I realized how big garden zucchini can get and I only used those at the store. That said, I’d use about 2 cups of shredded zucchini for this recipe.
wade@avoiceformyson.com
August 10, 2013 at 4:25 amI love zucchini bread so i’m going to have to give these a try. thanks for the recipe.
Deseree
July 31, 2013 at 3:23 pmHi Marie- I would say about 2 cups of grated zucchini. Hope you like them! Rose- I’ve never tried. But as long as you can thaw and remove any liquid I don’t see why you wouldn’t be able to use it.
Rose
July 31, 2013 at 11:33 amCan I use thawed frozen zucchini instead of fresh for this recipe?
Marie
July 29, 2013 at 12:17 pmCan anyone provide a guess as to how much zucchini to use – in cups? Our zucchini are ridiculously huge – I plan on using just one for multiple purposes, and I’m wondering how much to devote to this recipe – sounds yummy! Thanks!
Ivy
July 27, 2013 at 2:56 pmI just had to try,
Awesome good food..
Alicia Justice
July 15, 2013 at 6:55 pmI LOVE these and so does my 2 year old son, thank you! This is a great way to use up the extra zucchini from the garden.
Katie
July 11, 2013 at 7:36 pmCould you make these with yellow squash?
I have a lot to use up but I’m not sure if it will be dense enough like zucchini is to make it into something like this. Has anyone tried? Thank you!!!
Deseree
July 12, 2013 at 7:48 amHi Katie- I haven’t tried but I don’t see why you wouldn’t be able to. Let me know if you try it!
unanyoumous
June 27, 2013 at 9:24 amAre they suppose to be moist inside because I think I use to put a little flour
Kenya
June 23, 2013 at 7:19 pmI made this tonight, I used smoked paprika and it turned out great.
Deseree
June 24, 2013 at 4:12 pmGlad you liked them Kenya!
Judy Masterson
June 3, 2013 at 8:07 amI added corn and cilantro….then served with sour cream and salsa
kelly
May 15, 2013 at 10:49 pmI made these Zucchini cakes and i Couldn’t keep up with how fast they where going. My son was upset that he didn’t get any from the first batch. They are so good everybody liked them so much i would definitely make them again. Thanks for this great recipe. kelly
Shannon
May 13, 2013 at 4:21 pmConsistently delish!
made them for Mother’s day and just made 15 more!
Helen Thorkelsen
April 25, 2013 at 1:37 pmI had these for lunch from my recipe. Mine calls for 3/4 teaspoon of Italian seasoning. rub between you fingers to release the herb. No nutmeg. No paprika I use a dollop of sour cream or a dollop of salsa. Got this from Nordstroms many years ago when they were celebrating Italy.
Kat
April 23, 2013 at 4:45 amDang it–leave it to me to write something without fully reading the recipe instructions. I thought olive oil couldn’t be used for frying things like fritters and whatnot…too low a smoke point…I’m confused…:P But hey, I will try the olive oil as well as sunflower or safflower oil and test out the differences.
Kat
April 23, 2013 at 4:42 amRead all the previous comments and would have to agree with the idea of the tzatziki, on the grounds that I have been itching to make tzatziki sauce and I have a very close guy friend who cannot stand ranch. He’ll go for marinara, tzatziki, BBQ…but things like ranch, salsa, ketchup, mustard, sour cream, or anything mayo-based like that? He pretty much gags, literally. That is how sensitive his sense of taste and smell is.
I also loved reading the comments from the vegheads that are on here. I’m mostly veg, myself–but I’m stuck in the middle of Cow and Hog state (read: Iowa) where Iowa City and Ames are the only places I can go where I don’t get weird looks if I say I don’t eat meat besides seafood. (Thank heavens for college towns!)
I will have to try the Ezekiel bread and sunflower oil option. I don’t like using regular veggie oil–I don’t like the taste or weight of it. But olive oil has too low a smoke point for deep frying. Safflower oil might be a cheaper way to go than sunflower oil–though sunflower oil sounds good. :-)
Vickie
April 1, 2013 at 5:46 pmGreat – serve with salsa
Vickie
April 1, 2013 at 5:46 pmGreat – serve with salsa
Rebecca
January 7, 2013 at 4:17 pmMade these tonight with some chicken. Was a little skeptical they would taste overwhelmingly zucchini-ish but I made them anyways… They came out great! I used lemon pepper panko which really added an extra kick. No sauces needed! Thanks :)
Rasha
January 2, 2013 at 10:14 pmWOOW…the best veg. i ever had in my life.
Michelle S
November 28, 2012 at 2:34 pmI made these for my family and guests that were staying with us. My mother is lactose intolerant so I made one batch with cheese and one without. If you plan on making this a diary-free dish, make sure to add more seasonings. Salt (and the paprika and garlic already added) were all that my mother wanted, but I thought the cheese free patties could use more flavoring. Next time I plan on trying to add onion into the mix! I absolutely recommend this dish! <3
Annie
October 22, 2012 at 3:42 pmLoved these! I’ve also tried adding quinoa (reviewed here):
http://sctosf.com/zucchini-cakes/
I think I’ll make them again this evening :)
Carla
September 8, 2012 at 4:53 pmI tried these tonight and thought they were pretty good. My 3 year old loved them. I’m more partial to regular fried zuchinni and agree with another poster that I tasted more of the breading than I did the zuchinni. These were nice for something different. Thanks!
jill
September 8, 2012 at 9:31 amsooo good! i ctually used oatmeal instead of panko for a extra health perk and it was great! my lil one loved it!
Peter @Feed Your Soul
August 31, 2012 at 10:57 amlove the pic and the recipe. featured friday five @ Feed Your Soul http://chefpeterskitchen.blogspot.com/2012/08/friday-five.html
leonora
August 31, 2012 at 10:19 amlooks yummy will be trying them out this weekend.
Vicki
August 25, 2012 at 10:14 amThank you! Making these tonight!
Vicki
August 24, 2012 at 3:32 pmIf you freeze these, would you freeze before you fry them or after they are fried?
Deseree
August 24, 2012 at 11:23 pmVicki I wouldn’t cook them before you freeze them. Just lay them on a cookie sheet nd freeze thm individually then place them in freezer bags. Thaw before frying. Hope this helps!
Gis
August 18, 2012 at 2:33 pmI made this today and i had to leave a comment. These are so delicious and super easy to make. I will definitely make this again.
Farah
August 11, 2012 at 9:32 pmThese are SO good! My parents loved them. I’m 16 and I did everything myself, haha it took a while. I had never peeled or minced garlic before, had to YouTube how to :P
Anyways I made mine with fresh zucchini from our garden! My cakes were a bit smaller and taller, but still great. I made about 15 with those sizes!
In case you’re wondering how they turned out: http://sphotos-a.xx.fbcdn.net/hphotos-ash3/s720x720/561818_4256118772253_267016704_n.jpg
Morgan
August 6, 2012 at 8:02 amI made mine slightly larger and put them on a toasted bun with fresh tomato as a veggie burger then dipped in ranch. Delish! Do you think I can freeze the uncooked patties and fry them up at a later time?
Sharon
August 4, 2012 at 9:53 pmI made these for dinner tonight and they were very good. I didn’t deviate from the original recipe and my husband loved them. His stock answer to the question “Did you like it?” about any meal or dish is “It was OK.”. But he actually made a point of commenting yet again at the end of the meal that he really liked the dsh. Two big thumbs up!
Timo
August 3, 2012 at 7:09 pmAbsolutely loved these! Made them with pepper jack cheese instead (what I had on-hand) and served them with a chipotle aioli I’d made earlier in the week! Can’t thank you enough—this vegetarian approves!
Tmoline
July 17, 2012 at 6:28 pmGot this from Pinterest. Tried it. Good recipe. I’m from New Orleans, so it worked with a little crab boil, lemon and roasted garlic. Topped it with a dab of tabasco hollandaise. This will become a Meatless Monday staple with Creamy Orzo with Asparagus & Parmesan from http://sugarandspice-celeste.blogspot.com/2009/09/creamy-orzo-with-asparagus-parmesan.html
Erwan
July 16, 2012 at 3:20 pmQuestion: for a totally vegetarian dish, what would you recommend instead of an egg?
Donna
July 11, 2012 at 11:20 amNot a huge fan. I love zucchini and cook it regularly. I taste more of the breading, rather than the squash. Not sure I will make again!
Jan J
July 2, 2012 at 4:51 pmJust had these for dinner. They were delicious! I will reduce the nutmeg a smidge and add in a bit of sweet onion next time round.
sil impio
June 27, 2012 at 9:08 amYummmmmy
Suzette
June 25, 2012 at 5:43 pmMy 2cents: I have made these all my life, my grandma made them before me. One egg is enough but do not squeeze the liquid from the zucchini. that’s what my grandma taught me:) And we serve with either spaghetti sauce or applesauce, depending on the person’s mood. that way they can be served as an entree for my family, not just an appetizer. P.S. another substitute if you can’t use bread crumbs is the same amount of instant mashed potato flakes.
JIll
June 22, 2012 at 1:09 pmLove love love these Deseree!! I just found your site and my little boy who just turned a year old cannot get enough of these! We’re vegetarian so I’m always looking for new meat-free dishes. These are great. Thanks so much!
(Oh I did try to freeze these and they seem to reheat just fine)
Meredith
June 17, 2012 at 1:03 pmWe like things pretty spicy, so I added red pepper flakes and chili powder and omitted the nutmeg. They were great! I mixed sriracha will a little greek yogurt and used that rather than ranch. An option for those who like a little (or big!) kick!
channy
June 7, 2012 at 12:52 pmWe call these Zucchini Fritters and I use flour instead of bread crumbs, but that’s a really good idea. They ARE delicious to anyone that is wondering. I can’t wait until our zucchini in our garden comes in!!!! Oh, how I miss my fritters’! lol
Stephanie
May 26, 2012 at 2:03 pmThese are amazing! For you carb and frying folks, use Ezekiel sprouted grain bread for breadcrumbs (it is fourless and delicious!) and fry in sunflower oil, you will never know you are not frying in regular oil (and it is delicious!)
Kristi
May 26, 2012 at 1:08 pmMade these for lunch today. I used zucchini from our garden and Italian bread crumbs. My family loved them.
Deseree
May 14, 2012 at 6:03 pmCyn- I would increase the other ingredients by half if using 3 medium zucchini
Cyn
May 14, 2012 at 11:53 amIf you use 3 medium size zucchini would the measurement amounts be the same or increase for each zucchini used ??
Donna Polk
March 7, 2012 at 4:35 pmI just made these for dinner and we loved them! Thanks so much for a great recipe! I’m a horrible cook, but these turned out perfectly. Even I could make them ;-)
Alex
February 27, 2012 at 6:23 pmI just made these, and my whole family loved them! The texture was great, and i never knew a zucchini could taste soo good :D
Amy
February 25, 2012 at 6:50 amThese are delicious….can you freeze them after they are cooked?
Deseree
February 25, 2012 at 12:28 pmThanks Amy! I have never frozen them after they were cooked so I’m not sure. I would think that you could though. Just cook them, freeze them and then thaw and warm them up again.
Elaina
February 16, 2012 at 8:50 amThese were amazing! They were good plain but even better with light caesar dressing! I will be making these many, many more times!
Nicole
February 8, 2012 at 4:02 pmtry adding some old bay seasoning and serving with a sauce made of mayo, old bay, and fresh squeezed lemon juice! so delicious!
Rachee
February 1, 2012 at 4:56 pmVery good! I loved the hint of nutmeg. I added a little flour before I put them in because I was worried they wouldn’t hold together but they did fine. I tried them with ranch, ricotta, greek plain yogurt, ketchup and mustard. But I think I liked them best with the marinara I tried last. I think I’ll have to make a spicy version of these!
jennifer
January 28, 2012 at 5:06 pmMy hubby and I made these for dinner on Sat night and LOVED them..and the kids loved them too..sooo yummy! So happy I found your blog!
julez
January 22, 2012 at 6:52 amLooks good but I wonder how well it would hold up without the carbs of the breadcrumbs added in.
Noelia Martinez
October 31, 2011 at 4:45 pmIdiotic question perhaps, but is the zucchini supposed to be cooked? and will using regular breadcrumbs make it a completely different dish? no such thing as panko on this side of the world.
Thanks!!
Mama's Gotta Bake
October 15, 2011 at 4:02 pmThese look amazingly good! I will give them a try!
Mrs. RUgie
September 12, 2011 at 10:20 amThese were excellent. Adding corn would give them a nice sweetness, like a crab cake.
erin
August 23, 2011 at 12:33 pmmy mom made these for years but instead of nutmeg we use old bay….gives that crab cake taste to it…..so good! you can also freeze them just put wax paper in between each patty
MeganV
August 11, 2011 at 7:15 amI loved these. My husband added Old Bay seasoning to them and we felt as if we were eating a crabcake. :)
Michaela
August 7, 2011 at 2:38 pmI loved this recipe! I posted about it here: http://thisistolove.blogspot.com/2011/08/zucchini-cakes-with-basil-dipping-sauce.html
thank you so much, I will be making it often!
Candice Allouch
August 3, 2011 at 12:24 pmTHese look absolutely delicious! I can’t wait to try them out!! :)
Natalie
July 19, 2011 at 8:28 amWanted to let you know I made these last week and linked back to you in my post! They were fantastic! Thanks so much for the recipe! http://aturtleslifeforme.blogspot.com/2011/07/and-when-she-saw-size-of-it-little-lady.html
Lindsay @ Delighted Momma
July 18, 2011 at 8:07 amYEAYY!! This sound delish!! Pinning this asap!
Kayla
June 26, 2011 at 5:10 pm:)
Teri
June 8, 2011 at 11:17 amMy 10 year-old son requests these on a weekly basis! And now I am sharing this recipe with friends who are overrun with zucchini from their gardens. So, so yummy!
Jaclyn
May 31, 2011 at 2:37 pmI just made these for dinner and they tasted incredible! So easy to make too. Thanks for the recipe
Michelle Sarabia
May 11, 2011 at 5:09 pmI try to eat paleo style (caveman diet). I substituted almond flour for the panko but let myself have the cheese. They are so good. Thanks for the inspiration.
Caroline
April 23, 2011 at 10:28 amOne of the few dishes that I can make easily without an oven! They were phenomenal and I dipped them in aole, the perfect accompaniment.
Thanks for the wonderful recipe
Diana
February 22, 2011 at 2:40 amThey look sooooooo yummy!! I will definitely try this soon! Will use regular bread crumbs though since Panko does not exist where I live LOL thanks for sharing! :)
Nik
February 4, 2011 at 11:08 amThose look delicious! Thanks for sharing
msdee1970
January 27, 2011 at 10:53 amI just made these for a snack , and wow I love them!!!!! Im glade I had all the ingredients in the pantry!
Jessica
January 18, 2011 at 5:51 pmI just discovered your site today and these looked super-easy to make. And oh my GOD!!! They were divine!!! My mom and I gobbled them up in no time at all! Thank you soooo much for sharing this recipe! =)
Sheryl
April 21, 2010 at 7:30 pmAny suggestions for baking instead of frying??? They sound delicious, but I’m trying to cut down on fats, fried foods. Thanks!! :)
Nancy
February 11, 2010 at 1:24 pmI’ve made these three times just in the past week. They have a wonderful flavor. I’ve sent this link to several of my friends. Thanks for a great recipe!
Punkinatrix
January 9, 2010 at 11:48 amThese look just like my boyfriend’s leftover Salmon fritters. Just add some leftover cold flaked salmon to the mix and viola! Perfect for a light lunch or super savory breakfast.
Rudi
January 7, 2010 at 10:04 amThanks Deseree, will try them soon…
Rudi
January 7, 2010 at 5:11 amPanko? obviously some form of bread? Never heard of it? What’s wrong with just “breadcrumbs”
Deseree
January 7, 2010 at 7:06 amRudi- Panko are Japanese bread crumbs. They are lighter and crunchier than regular bread crumbs. You can substitute regular bread crumbs but the results will be slightly different. Hope this helps!
Muneeba
August 13, 2009 at 9:04 amI made these yesterday and I LOVED them! You should’ve heard me moaning with bliss! ;) Had to post abt these right away on my blog, so come check it out. The final pic isn’t as pretty as yours, but that doesn’t take away from how awesome these were! Thks for a great recipe :)
Deseree
August 13, 2009 at 12:58 pmYou’re welcome Muneeba! I am glad you enjoyed them :)
Jules
July 23, 2009 at 10:09 amHi! How large a zucchini? I have some monsters in my garden to get rid of but don’t know which one to use–maybe how many cups approximately of lightly packed grated zuke? Thanks!
Deseree
July 23, 2009 at 11:33 amHi Jules! How lucky that you have a garden with big zucchini! I’m jealous. :) I would say about a pound zucchini would be good.
Diane
July 6, 2009 at 8:17 amThese look really lovely. I have some vegetarian friends visiting next weekend and serving these will make them and the carnivores happy!
Barr
April 7, 2009 at 7:35 amDes, These look amazing. I’m going to make them very soon. Love your site!
Deseree
April 7, 2009 at 3:34 pmThanks Barr! Hope you think they are as delicious as I do!
Lizzie
March 7, 2009 at 2:35 pmThese look fabulous!! Plan to make ’em tonight for company. Just a little suggestion for these tough times — I have a cotton kitchen towel that’s used exclusively for drying things like zucchini, eggplant, cucumbers, herbs, etc. I sewed a piece of green ribbon to it, and just toss it in the washer … beats paper towels at least for me …
Deseree
March 9, 2009 at 5:47 pmThat is a good tip. I’ll have to give it a try. Thanks Lizzie!
Aubrey
February 25, 2009 at 12:53 pmOh, these look delicious. And sound so simple, maybe even easy enough for me to try :)
Rebecca
February 25, 2009 at 11:20 amThose look delicious! Thanks for sharing the recipe.
Deseree
February 25, 2009 at 3:31 pmRebecca: Thank you! You’re welcome!
Aubrey: Thank you, they are super simple and that is one of the great things about them! :)
Deseree
February 24, 2009 at 11:50 amHayley, I didn’t even think about the veggie burger option! That is a great idea!
Thanks Olga, doesn’t cheese make everything better? :)
Olga
February 24, 2009 at 8:42 amMy dad makes these quite often, and we eat them with sourcream.
I like your addition of cheese!
Hayley
February 24, 2009 at 7:27 amThese look great! A nice spin on a veggie burger. Thanks for sharing!
Deseree
February 23, 2009 at 3:04 pmKarly, I hope your kids like them! :)
Michelle, I bet sour cream would be good with these too! I have heard of people doing that, I’ll have to give that a try.
Annie, I never thought of marinara sauce, I bet that would be really good too. Maybe I’ll just have to make a platter of these and try all of the different sauce suggestions :)
Thanks Lauren! And You’re welcome!
Lauren B
February 23, 2009 at 11:09 amThose look delicious and relative low carb! Need to get some zucchini to try these. Thanks for sharing them on tastespotting.!
Annie
February 23, 2009 at 10:05 amThese look fantastic–and surprisingly easy! I bet they’d be great with some mariana sauce, too.
Michelle
February 23, 2009 at 7:44 amSounds delicious. I have a similar recipe for zucchini patties, but we use a dab of sour cream for dipping. So tasty!
http://oneordinaryday.wordpress.com/
Karly
February 23, 2009 at 6:49 amOoh, I can’t wait to try these! I think my kids might even eat them!
Kevin
February 21, 2009 at 2:36 pmThose look good! I like to serve them with tzatziki.
finsmom
February 20, 2009 at 7:06 pmMy goodness these sound good! I bet they really are great with a little ranch :) What a perfect party appy :)
Deseree
February 22, 2009 at 9:57 amThanks finsmom!
Thanks Kevin! I bet tzatziki would be good with these :)