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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (222g) Recipe makes 4 servings |
||
| Calories 470 | ||
| Calories from Fat 325 | (69%) | |
| Amount Per Serving | %DV | |
| Total Fat 36.1g | 55% | |
| Saturated Fat 8.0g | 40% | |
| Monounsaturated Fat 9.8g | ||
| Polyunsaturated Fat 16.1g | ||
| Trans Fat 0.1g | ||
| Cholesterol 68mg | 22% | |
| Sodium 594mg | 24% | |
| Potassium 313mg | 8% | |
| Total Carbohydrate 30.2g | 10% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 3.6g | ||
| Protein 7.7g | 15% | |
Ingredients
- 2 1/2 cups grated zucchini
- 1 egg, beaten
- 2 tablespoons butter or margarine, melted
- 1 cup seasoned bread crumbs
- 1/4 cup minced onion
- 1 teaspoon Old Bay Seasoning (may add more)
- 1/4 cup all-purpose flour
- 1/2 cup vegetable oil (for frying)
Directions
1
In a large bowl, combine zucchini, egg, butter or margarine.2
Stir in seasoned bread crumbs, minced onion and seasonings.3
Mix well.4
Shape mixture into patties (see Note).5
Dredge in flour.6
In a medium skillet, heat oil over medium-high heat until hot.7
Fry patties until golden brown on both sides.8
Note: For easier handeling and forming into patties, flour your hands and then lightly roll mixture into a ball and pat gently into patties.
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More recipes like this one:
Simple Skillet Zucchini Squash
Whole-Grain Zucchini Banana Bread
Browse similar recipes by category
- Course > Appetizers
- Course > Side Dishes
- Main Ingredient > Vegetables > Squash
- Cuisine > North American > United States > Northeastern
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Finger Food
- Occasion > Dinner Party
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Mitra <3
On Jun 25, 2009
These were amazing! I followed the recipe, in exception to eye-balling the flour and oil amounts to what I thought was enough. I think I used less than what was stated. They're crispy and taste absolutely delish. I fried mine for 4 minutes on each side. I definitely see myself making these in the future. I would like to try baking them like someone else mentioned for a little healthier twist.
From: Chef #227989
On May 27, 2009
Yummy! Makes a BUNCH of cakes but look forward to the leftovers. Freeze? Mixed the flour in to the mix. Didn't have any excess water problems. Would probably add some "zing" next time (maybe lemon juice?) and bake next time to make healthier. I did just put a little bit of oil (maybe a tablespoon) for each batch and used a non-stick skillet.
From: Chocoholic #3
On Apr 16, 2008
I love animals and stopped eating meat but still haven't eliminated shrimp. I'm not vegan but get eggs from a local farmer. It's always fun to try new recipes, and this was one of the best. I removed the excess water by putting the zucchini in my salad spinner. I added a little Miracle Whip and would probably add some lemon juice and finely chopped celery next time. Recipes similar to this are on several sites, and I took a suggestion to bake rather than fry these. I eliminated the flour and frying oil but used spray oil on a foil-lined baking sheet and baked the cakes at 400 degrees for approximately 25-30 minutes, turning halfway through. We really liked them with tartar sauce. Thanks, yooper!
From: Grammy Bunny
On Oct 13, 2004
Hey Yooper! We haven't met as yet, but I sure do LOVE your distinctive and very tasty "crab cakes". I've already dazzled a bunch of my used-to- the-OTHER-kind of crab cakes Maryland friends with these things, and I hope to impress many more. EVERYONE loves them. After some experimenting, I've come up with what I think is the easiest way to shape them: GENTLY drop the batter by about 1/3 cupfuls into HOT oil and then quickly flatten them a bit with the back of a spoon. It works well for me...thanks for this addition to my permanent repertoire of veggie side dishes!...Grammy Bunny
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