Zucchini Cakes – 3 ways – #glutenfree
Easy pan fried zucchini cakes (gluten free!) made 3 ways!
Servings 6 servings
- 2 large zucchinis grated
- 1 beaten egg
- 2 T of butter we use vegan Earth Balance, melted
- 1 cup of gluten free bread crumbs
- 1/4 cup of diced red onion
- 1/2 t of Italian Seasoning
- 1/2 t of mild Curry
- 1/2 t of Poultry Seasoning Its actually vegan
- 1 cup of gluten free flour I use Better Batter
- oil for frying
In your favorite mixing bowl, mix together the zucchini, egg and melted "butter".
Stir in your gluten free bread crumbs and onion.
Divide mixture equally among three bowls.
Add 1/2 t of Italian Seasoning to the first bowl, 1/2 t of mild Curry in the second bowl and 1/2 t of Poultry to the third bowl.
Form patties out of each mixture of each bowl.
Dip each patty in flour.
Heat oil in skillet. When oil is hot, fry your patties until golden brown.
How do I make crispy zucchini cakes?
You want to make sure to use enough oil in the bottom of your skillet to coat the bottom so these cakes get nice and crispy.
Can I reheat zucchini fritters?
Absolutely! Just pop them back in your oven (preheated 375oF) and heat for about 10-15 minutes.
Can I freeze these zucchini cakes?
Definitely. Just cook as directed and let them cool. And then pop into a zip-loc bag and freeze for about 2 months.
How long will these zucchini fritters keep for?
You can keep them in the refrigerator for about 4 days. They make a perfect leftover dinner!
What do I serve with these zucchini cakes?
You can enjoy these as is. Or try dipping them. Try sour cream or greek yogurt. A sprinkle of sea salt. And enjoy!
Calories: 181kcal | Carbohydrates: 29g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 37mg | Sodium: 49mg | Potassium: 190mg | Fiber: 3g | Sugar: 3g | Vitamin A: 353IU | Vitamin C: 12mg | Calcium: 31mg | Iron: 1mg