Zucchini cakes are a vegetarian dish that you must try. I made them for dinner yesterday and my husband and in-laws were all delighted with them. To prepare these simple zucchini cakes you will need fresh zucchini – young ones that do not have too many seeds are best.
After washing and drying, the zucchini should be grated and combined with the remaining ingredients, which are oat flakes, feta cheese, eggs and spices. Apart from the salt and pepper, I do not season the cakes with any other spices, because feta cheese gives this dish a unique flavour. I put the zucchini mass in the fridge for some time, mainly so that the oat flakes soften and absorb as much zucchini juice as possible. When the mass gets the right consistency, I form little balls from it, roll them in flakes and fry them in oil.
I serve the zucchini cakes warm with garlic sauce. I recommend you the following recipe for zucchini cakes and I hope that you will enjoy them.
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Ingredients for zucchini cakes.
- 600 g zucchini (yellow and green)
- 2 eggs “M”
- 200-250 g oat flakes
- 100 g feta cheese
- 1 and 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
Additionally:
- 100 g oat flakes
- oil for frying
How to make zucchini cakes.
Grate the zucchini on a large-mesh grater, put it in a bowl and add the eggs, crushed feta cheese, salt, pepper and 200 g of oat flakes. Mix all ingredients thoroughly with your hand, not a spoon. If the zucchini mass is too loose, add the remaining 50 g of oat flakes. Place the bowl with the zucchini mass in the fridge for at least 2 hours, preferably overnight.
After taking the mass from the refrigerator, scoop it up with a spoon and form medium-sized balls from it. Roll each ball in oat flakes and flatten them slightly with the palm of your hand. Pour oil into a large frying pan, heat it up and arrange the zucchini cakes when it’s warm. Fry the zucchini cakes on a medium-high heat until golden brown for about 10-12 minutes on both sides. Put the fried cakes on a serving plate lined with a paper towel.
Good to know when making zucchini cakes.
I prepared the cakes from a mixture of yellow and green zucchini, which I grated with the peel on a large-mesh grater. If you do not have yellow zucchini, the cakes can be made only from green zucchini.
I used 200 g of oat flakes to prepare the cakes. In the recipe, I give an amount between 200 and 250 g because it all depends on how much juice comes out after grating the zucchini. The consistency of the mass for the cakes should not be too runny or too thick, you need something in-between. You should be able to easily form cakes from the mass.
The cakes that I formed after flattening had a diameter 6-7 centimetres.
Do you like dishes with zucchini? If so, try our recipe for Grilled zucchini.
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