If you’re lucky enough to have a garden, chances are, you’re swimming in zucchini right now. Brian and I haven’t been to the farm in a few weeks, so we’ve been stocking up on the summer staple at our local farmers’ market. Remembering how much we enjoyed the carrot fritters we made earlier this year, we set out to do something similar with the zucchini we had hanging around. We wanted to try a version that was baked, not fried, so we wouldn’t feel as guilty when I went back for seconds.
We’re quite pleased with how these baked crispy zucchini cakes turned out. They work just as well as a dinner or lunch side dish as they do a quick grab-and-go breakfast option. Heating them up on a rack in the oven after they bake is essential in making them crisp up on all sides. So be sure you don’t skip that step if you make some for yourself. These cakes are quite good on their own, but we especially enjoyed them when we paired a few with a bit of our homemade caramelized onion dip.
Baked Crispy Zucchini Cakes
Makes about 12
- 2 eggs
- 5 to 6 cups shredded zucchini, squeezed and drained (see note below)
- 1/2 cup shredded carrot
- 1/2 cup shredded yellow onion
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup flour
- cooking spray
1. Preheat oven to 400°F. Add the eggs to an extra-large bowl and beat until scrambled. Add the zucchini, carrot, onion, salt and pepper. Mix until combined. Add the flour and toss to coat, making sure no lumps of flour are left behind.
2. Coat a 12-cup muffin tin with cooking spray. Place a scoop (about 1/4 cup) of the zucchini mixture into each well, filling to the top. Press down gently to make the top flat. Give the top of each cake a light coating of cooking spray. Bake for 25 to 30 minutes or until the top of each cake is browned and crispy. Remove from the oven and let cool for 15 minutes before removing from muffin tin. Reduce oven heat to 300°F.
3. Transfer the cakes to a baking sheet (preferably one lined with racks) and warm in the oven for 10 to 15 minutes or until crisp on all sides.
SWWU Tip: If you have one, use a food processor to shred the zucchini, carrot and onion and save yourself a bit of time. Take a few minutes to transfer the vegetables to a towel in batches, about 1 cup each, and squeeze out the excess liquid before combining with the other ingredients.