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Greek Zucchini Cakes Recipe

    Elevate your appetizer game with these delicious Greek Zucchini Cakes.

    Bursting with flavor and packed with nutritious zucchini, feta cheese, and fresh herbs, these savory cakes are a delightful way to enjoy the flavors of the Mediterranean.

    Whether you serve them as a light lunch, a side dish, or an appetizer, these zucchini cakes are sure to become a favorite in your recipe repertoire.

    So, let’s dive into the recipe and discover how easy it is to create these flavorful delights!

    Table of Contents

    Ingredients:

    • 2 medium zucchinis, grated
    • 1 teaspoon salt
    • 1/2 cup crumbled feta cheese
    • 2 green onions, thinly sliced
    • 2 cloves garlic, minced
    • 1/4 cup chopped fresh dill
    • 1/4 cup chopped fresh parsley
    • 2 eggs, lightly beaten
    • 1/2 cup breadcrumbs
    • 1/4 cup all-purpose flour
    • 1/4 teaspoon black pepper
    • Olive oil, for frying

    Instructions:

    Prepare the Zucchini:

    Place the grated zucchini in a colander and sprinkle with salt.

    Let it sit for 10-15 minutes, then squeeze out excess moisture using a clean kitchen towel or paper towels.

    Mix the Ingredients:

    In a large mixing bowl, combine the grated zucchini, crumbled feta cheese, sliced green onions, minced garlic, chopped dill, chopped parsley, beaten eggs, breadcrumbs, flour, and black pepper.

    Mix until well combined.

    Form the Cakes:

    Using your hands, shape the zucchini mixture into small patties, about 2 inches in diameter and 1/2 inch thick.

    Fry the Cakes:

    Heat a thin layer of olive oil in a large skillet over medium heat.

    Once hot, carefully place the zucchini cakes in the skillet, working in batches if necessary.

    Cook for 3-4 minutes on each side, or until golden brown and crispy.

    Serve and Enjoy:

    Transfer the cooked zucchini cakes to a paper towel-lined plate to drain any excess oil. Serve warm, garnished with additional chopped herbs if desired. Enjoy!

    Nutritional Facts:

    • Serving Size: 2 cakes
    • Calories: 180
    • Total Fat: 8g
    • Saturated Fat: 3g
    • Cholesterol: 65mg
    • Sodium: 420mg
    • Total Carbohydrate: 20g
    • Dietary Fiber: 2g
    • Sugars: 3g
    • Protein: 8g

    FAQs:

    Can I bake these zucchini cakes instead of frying them?

    Yes, you can bake the zucchini cakes in a preheated oven at 375°F (190°C) for 20-25 minutes, flipping halfway through, until they are golden brown and crispy.

    Can I use different herbs in this recipe?

    Absolutely! Feel free to customize the flavor of these zucchini cakes by using your favorite herbs such as mint, basil, or cilantro.

    Can I make these zucchini cakes ahead of time?

    Yes, you can prepare the zucchini mixture in advance and refrigerate it for up to 24 hours before cooking. Simply shape the mixture into cakes and fry them when ready to serve.

    Are these zucchini cakes gluten-free?

    You can make these zucchini cakes gluten-free by using gluten-free breadcrumbs and flour in the recipe.

    What dipping sauce pairs well with these zucchini cakes?

    These zucchini cakes are delicious served with tzatziki sauce, garlic aioli, or a simple lemon yogurt dip.

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