A simple healthy recipe for Zucchini Cakes with Jalapeño and Lime, topped with Chipotle Aioli. Serve this with a leafy green salad for a flavorful vegetarian meal!
Grate zucchini using a box grater, or a food processor with the grater attachment (fastest, easiest)
Toss with the salt and place in a strainer over a bowl to let the liquid drain out for 30 -60 minutes. Press the remaining water out of the zucchini with your fingers. Place drained zucchini in a bowl.
Add garlic, scallions, jalapeño, herbs, lime zest, cumin and smoked paprika. Mix. Add the egg and mix it in well. Mix the baking powder with the breadcrumbs, then add both to the bowl. Add optional cheese (leave it out if going low-calorie.)
Give it a good stir. It should be like a thick paste. If it seems too wet, add a another tablespoon or two of bread crumbs ( or flour). ( You could make this ahead and refrigerate at this point)
Heat oil in a skillet over medium heat. Spoon the mixture into the skillet, creating golf ball-sized rounds. Flatten slightly, and sear each side until deeply golden ( about 5-6 minutes) and their centers slightly puff up. Turn the heat down if necessary, to cook the insides all the way through, without burning the crust.
If making more that one batch, to save time, you could finish them off ( after searing) in a 375 F oven until cooked through and slightly puffed.
Serve with a squeeze of lime and sour cream or Chipotle Mayo
I have not tried this with gluten-free breadcrumbs or gluten-free flour, but my guess is it would work great. If you do try it, please comment below and let us know how it works.
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