Zucchini Cakes
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4medium zucchini
- 1teaspoon kosher salt
- 1small yellow onion, peeled
- ½cup low-fat ricotta
- 5tablespoons whole-wheat flour
- 1large egg, beaten with a fork in a small bowl
- ½teaspoon mild paprika
- ½teaspoon dried dill
- ½teaspoon freshly ground black pepper
- 1tablespoon olive oil
Nutritional analysis per serving (6 servings)
110 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 6 grams protein; 358 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim the ends off the zucchini, then shred them into a colander, using the large holes of a box grater. (You’ll need about 4 cups shredded zucchini.)
- Step 2
Sprinkle the zucchini shreds with salt, toss well and set in the sink for 15 minutes to drain.
- Step 3
Rinse the zucchini shreds under cool water in the colander. Then pick up handfuls and squeeze them over the sink to get rid of almost all of the moisture. Set the shreds in a large bowl.
- Step 4
Grate the onion into the bowl using the large holes of the box grater.
- Step 5
Stir in the ricotta, whole-wheat flour, egg, paprika, dill and pepper, just until the mixture is uniform and there are no streaks of dry flour anywhere.
- Step 6
Heat a large skillet over medium heat. Swirl in the oil, then use a ½-cup measuring cup to scoop up the zucchini mixture and plop it into the skillet, scraping out any mixture left in the cup. Flatten the mixture into a thick cake with the bottom of the cup and continue making more.
- Step 7
Cook until lightly browned, about 4 minutes, then turn them with a large spatula and continue cooking until lightly browned on the other side and a little firm to the touch, about 4 more minutes. If you can’t fit all six into your skillet, you’ll need a little more oil for the second batch.
Private Notes
Comments
Mine looked just like the picture! I found these a bit too soft/mushy inside for my taste...
These are great. Not too doughy, perfect for side dish at dinner or lunch on the go. I used 1 tablespoon fresh dill, 1 teaspoon pepper and 1 teaspoon smoked sweet paprika which gave it a sort of spanish taste. Yum!
These were great, and the mustard is a perfect condiment for them. You want the zucchini and onion as dry as possible, so after combining them, use a clean dish towel to squeeze as much liquid out as you can. Helps them stay together and cook through.
Make batter thinner.
This is OK but the “Zucchini Pancake” recipe is better IMO - the feta adds a lot as does the yogurt sauce. Squeezing the grated zucchini in cheesecloth or a tea towel works much better than squeezing handfuls.
I'm so glad I tried this recipe! Its so delicious and tender with just enough crunch. To prevent watery zucchini I wrapped the shredded bits in cheesecloth, and squeezed out as much water. Then salted with kosher salt and let stand 10 mins then wrung out again in cheesecloth. I used fresh dill, parsley and a small amount of spearmint. Shaped and placed on parchment lined pan. Sprayed both sides with olive oil. Baked 375, flipped halfway till golden. Served with dill mint yogurt sauce. Delish!