Another Playful Way To Serve Zucchini- Zucchini Cakes

FOODISTA
10Ingredients
35Minutes
110Calories

Ingredients

US|METRIC
  • 2 cups zucchini (grated)
  • 1/2 onion (small, grated)
  • 1 medium carrot (grated)
  • 1 clove garlic (grated)
  • 2 cups panko (Japanese style breadcrumbs or plain breadcrumbs)
  • 1/2 cup cheese (your favorite, grated, optional)
  • 2 tablespoons all purpose flour
  • 2 tablespoons eggs (+ 2 milk, lightly beaten)
  • 1/2 black pepper
  • 1 teaspoon salt
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    Directions

    1. In a bowl combine all the ingredients and let them stand for 5 minutes, so that breadcrumbs absorb all the moisture.
    2. Place a n aluminum foil covered baking sheet into a 250*F preheated oven.
    3. Put skillet over medium heat. Pour in oil until it reaches about 1/2 an inch on the sides of the skillet. When oil is hot start frying your zucchini cakes. And don't overcrowd the skillet, so that the temperature of oil won't go down to much; 6-7 cakes at a time.
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    NutritionView More

    110Calories
    Sodium29% DV700mg
    Fat8% DV5g
    Protein12% DV6g
    Carbs3% DV8g
    Fiber4% DV1g
    Calories110Calories from Fat45
    % DAILY VALUE
    Total Fat5g8%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol45mg15%
    Sodium700mg29%
    Potassium260mg7%
    Protein6g12%
    Calories from Fat45
    % DAILY VALUE
    Total Carbohydrate8g3%
    Dietary Fiber1g4%
    Sugars3g6%
    Vitamin A60%
    Vitamin C20%
    Calcium15%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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