Zucchini Cakes

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What goes together as well as water and oil? Toddlers and vegetables. As a toddler mom, getting my little one to eat anything besides mac & cheese and fries is a win.

Zucchini+Cake+Recipe+on+Hello+Rascal+Kids.jpg

After a friend brought over some fresh zucchini from her garden, I wanted to make something that the whole family would love! With a big thank you to Mr. Google, I came across the idea for pan-fried zucchini cakes. It’s got all the veggies that I love and the crunch that my toddler loves!

These cakes are crispy and crunchy and are served with an herb-y sour cream dip that will have your kids say “ranch who?!”

Zucchini+Cake+Recipe+on+Hello+Rascal+Kids.jpg
Zucchini+Cake+Recipe+on+Hello+Rascal+Kids.jpg

Herb Sour Cream Dip (a new take on ranch!):

  • 2 cups sour cream or plain Greek yogurt

  • 1 tablespoon minced fresh chives

  • 1 tablespoon chopped fresh dill

Zucchini Cakes:

  • 3 cups shredded zucchini (from 1-2 large zucchinis)

  • 2 cups panko breadcrumbs

  • 1/4 cup grated parmesan cheese

  • 2 tablespoons Italian herb blend (or whatever is in the back of your pantry)

  • 2 teaspoons minced garlic

  • Kosher salt and freshly ground pepper

  • 4 large eggs

  • 1/2 cup heavy cream

  • 1/4 cup vegetable oil

Directions

  1. For the Herb Sour Cream dip – combine sour cream, chives, and dill in a small bowl. Refrigerate until ready to use.  I usually make this the morning so that it has time to sit and get happy!

  2. For the Zucchini Cakes – mix the shredded zucchini, panko, parmesan, herbs, garlic, salt/pepper in a large bowl.  Set aside. In a small bowl, whisk together eggs and heavy cream.  Combine the zucchini and egg mixture until well mixed.  Let sit for 5-10 minutes.

  3. In a flat-bottomed skillet, place enough oil to cover the bottom of the pan and turn on medium-high heat.  When the oil is hot, place a scoop of zucchini mixture into your hands and roll into a ball, then flatten down into a hockey puck (I also make mini versions that are more little-fingers friendly).  Place in hot oil.  Cook until golden (about 2 minutes) and flip.  Cook for another 2 minutes, or until golden brown.  Place on a paper towel-lined plate and sprinkle with a pinch of salt.  Continue with the rest of the zucchini mix.

  4. Serve with herb sour cream dip!

Bon Appétit! Resources: Zucchini Photo - Paduret Dan-Cristian and Recipe Adapted from: Trisha Yearwood. Written by Crystal Zeyen, mother of one rascal, 2 years old.