Zucchini Cakes Recipe

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These Zucchini Cakes Recipe are quick and easy to make (15-20 minutes, start to finish). The cakes also happen to be dairy-free, gluten-free, and kids friendly! They are super easy to make and with healthy ingredients.

Prep Time20

Cook Time10

Total Time30

Course: Appetizer, Side Dish, Snack

Cuisine: American, European, Mediterranean

Keyword: Zucchini cakes recipe

Servings:

Calories: 162kcal

Author: Angie

Equipment

Ingredients

3 tbsp avocado oil
1 small yellow onion grated
3 garlic clove minced
2 cups grated zucchini
3/4 cup Sauerkraut
½ tbsp salt
2 eggs
1/4 cup dill fresh, chopped
¼ cup cassava flour or potato flour (more if needed)
½ tbsp baking powder

Instructions

For the Cakes

Grate the zucchini and onion using a box grater or food processor with a shredding blade.
2. Place the zucchini in a large bowl, sprinkle with salt, and let it sit for 10 minutes to draw out excess moisture.
3. Squeeze the zucchini dry using a clean kitchen towel or several layers of paper towels. This step is key for crispy cakes.
3. Finely chop and thoroughly drain the sauerkraut—excess moisture will make the batter soggy.
4. In a medium bowl, whisk the eggs with minced garlic, chopped green onions, and fresh herbs. Stir in the cassava or potato flour, baking powder, salt, and pepper. Add the shredded zucchini and sauerkraut to the wet ingredients, mixing gently to combine. The mixture should hold together but not be wet.
5. Heat a large skillet over medium heat and add enough oil to coat the pan.
6. Using a heaping tablespoon, drop the zucchini mixture into the skillet and flatten gently with a spatula. Cook until golden brown, about 3–4 minutes per side.
7. Transfer cooked cakes to a paper towel-lined plate to absorb excess oil.
8. Serve warm, topped with a dollop of sour cream or twaróg spread and a sprinkle of fresh dill.

Dill dipping sauce

For an optional dipping sauce, mix 1/2 cup plain yogurt, 2 cloves of garlic, minced or pressed, 1 tbsp lemon juice, and 2 tsp fresh dill. Add some salt and a pinch of black pepper to finish.

Nutrition