These Zucchini Hashbrown Cakes are the perfect solution! Crispy on the outside and tender on the inside, these savory cakes are packed with flavor and nutrients. They’re a versatile side dish or a satisfying vegetarian main course, making them ideal for brunch, lunch, or dinner.
Ingredients
- 2 medium zucchinis, grated
- 1 teaspoon salt (for draining zucchini)
- 1 medium potato, peeled and grated
- 1/4 cup grated Parmesan cheese
- 1/4 cup all-purpose flour (or almond flour for gluten-free)
- 1 large egg, lightly beaten
- 1 clove garlic, minced
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 cup chopped green onions (optional)
- 2–3 tablespoons olive oil or vegetable oil, for frying
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Instructions
- Prepare the Zucchini:
- Place the grated zucchini in a clean kitchen towel and sprinkle with salt. Let it sit for 10 minutes to draw out excess moisture. Squeeze the zucchini firmly to remove as much liquid as possible.
- Combine Ingredients:
- In a mixing bowl, combine the drained zucchini, grated potato, Parmesan cheese, flour, egg, garlic, onion powder, black pepper, and green onions (if using). Mix until well combined.
- Form the Cakes:
- Scoop about 2 tablespoons of the mixture and shape it into a small patty. Repeat with the remaining mixture.
- Cook the Cakes:
- Heat oil in a large skillet over medium heat. Once hot, add the zucchini cakes in batches, ensuring not to overcrowd the pan.
- Cook each side for 3–4 minutes or until golden brown and crispy.
- Drain and Serve:
- Transfer the cooked cakes to a plate lined with paper towels to drain excess oil. Serve warm with sour cream, Greek yogurt, or your favorite dipping sauce.
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Tips
- Draining is Key: Properly draining the zucchini ensures your cakes will be crispy and not soggy.
- Add Herbs: Fresh parsley, dill, or basil can be added for extra flavor.
- Make it Cheesy: Add shredded mozzarella or cheddar for a gooier texture.
Enjoy these crispy and flavorful Zucchini Hashbrown Cakes as a delightful addition to any meal!
- Prepare the Zucchini:
