Well, this is ONE way to eat your zucchini! And it’s a great way, too. Hot, fried zucchini cakes right off the skillet. You won’t even realize you’re eating your vegetables. And hopefully your kids won’t, either. 😉
When I Googled zucchini cake recipes, I kept coming up with zucchini, egg, and flour concoctions. So I decided to invent my own easy wheat-free and egg-free version. The general taste was sort of like hash browns, and the whole family loved them.
Here’s a video of our zucchini cakes frying and then the recipe is below. Enjoy!
Cooking oil or dairy-free butter
1 cup of shredded zucchini
1 cup of crushed Crispix, Rice Chex, or Corn Chex
1 egg or flax egg
Heat skillet on medium heat with oil or butter in it.
Mix up your flax egg, if using it as an egg replacement. Let sit 5 minutes.
Squeeze excess water out of zucchini in a clean towel.
Mix the zucchini, egg, and cereal.
Use an ice cream scoop to place mounds of the mixture into the hot skillet. Shape into patties with your scoop while they are cooking.
If using flax egg, let the patty set as much as possible before flipping. It will be delicate.
Sprinkle both sides of each patty with garlic salt and onion powder while cooking.
Cook each side until CRISPY brown.
Best eaten hot out of the skillet.