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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! #zucchinifritters #zucchinicakes #zucchinirecipes

Zucchini Cakes (Shredded Zucchini Patties)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 13 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 10 cakes
  • Category: main, appetizer,
  • Method: stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

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!

Ingredients

Units
  • 1 lb zucchini, grated (2 medium zucchini)
  • 1 teaspoon salt
  • 1 garlic clove, finely minced ( or 1/2 teaspoon granulated garlic)
  • 2 green onions, finely sliced
  • 2–3 teaspoons chopped jalapeno (optional)
  • 1/4 cup chopped cilantro (or sub Italian parsley)
  • 1 teaspoon lime zest
  • 1/2 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 extra large egg (or two small eggs)
  • 1/2 teaspoon baking powder
  • 1/2 cup grated cheddar cheese ( or pepper jack, mozzarella)
  • 1/2 cup panko bread crumbs (use plain)

Instructions

  1. Grate zucchini using a box grater (or a food processor with the grater attachment)
  2. Toss zucchini with the salt and place in a strainer over a bowl letting the liquid drain while you prep the remaining ingredients.
  3. In a medium bowl, add the garlic, scallions, jalapeño, cilantro, lime zest, cumin and smoked paprika. Mix. Add the egg and mix it in well. Stir in the baking powder and cheese.
  4. Press the remaining liquid out of the zucchini with your fingers, dump it onto a thin kitchen towel, gather up the sides and wring the zucchini out well!  Add it to the bowl, stir and fold in the bread crumbs. You will have a very thick batter.
  5. Heat oil in a large skillet over medium heat. Working in batches, spoon 1/4 cup portions of the mixture into the skillet, creating golf ball-sized rounds, flatten slightly, lower heat and sear each side until deeply golden and puffed in the middle (feel free to finish or keep warm in a 375F oven.)
  6. Serve with  Chipotle Mayo or Lime Crema.

Notes

If making larger batches- keep warm in a 375 F Oven.

Lime Crema – whisk ½ cup sour cream with 2 tablespoons lime juice and a generous pinch of salt and pepper. Add ¼ teaspoon smoked paprika or if you like heat, chipotle powder. Feel free to loosen it with water if overly thick.

Nutrition

  • Serving Size: 2 cakes (without sauce)
  • Calories: 132
  • Sugar: 0.6 g
  • Sodium: 712.2 mg
  • Fat: 7.1 g
  • Saturated Fat: 3.6 g
  • Carbohydrates: 9.8 g
  • Fiber: 0.6 g
  • Protein: 7 g
  • Cholesterol: 68.4 mg

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Find it online: https://www.feastingathome.com/zucchini-cakes-with-jalapeno-and-lime/