Zucchini Cakes with Arugula Side Salad

Zucchini Cakes

“So how do they taste?” I ask my wife as I sit down at the table.

“Zucchini-y,” she responds. “They’re good. Just lots of zucchini.”

Well these cakes, patties, fritters do have quite a bit of zucchini in them.  I do recommend patting the shredded zucchini with some paper towel to remove the moister so they will hold a bit better.  I also added twice the amount of the whole wheat flour to help with hold.

The cakes go great with a simple side side. Tonight I had some local organic arugula left over from the South Pasadena Farmers’ Market.  I also sliced some cherry tomatoes and added a bit of grated parmesan cheese then topping the salad with a simple dijon mustard vinaigrette.

The recipe made 7 cakes, so plan for about 6-8 depending on the size you make them.  Also I found the cooking time to be a bit longer, about 4-5 minutes each side, since you don’t want the pan on high, but rather medium-high heat and turning often so not to burn.

Full Recipe: Zucchini Fritters. 

  • ssunithi

    This looks delish !! Love that you used whole wheat flour ! Great pics ! Think I will pick up some zucchini on my way home and make these babies ! Thanks for sharing ! Am pinning this 🙂 

    • cbaccus

       @ssunithi Thanks. And thanks for the WordPress template chat on Twitter too!  

  • These look amazing and are now on my my try list!  Love that you join us Around the Family Table for #SundaySupper!

    • cbaccus

       @FamilyFoodie Did you notice I added your logo and link to your #SundaySupper chat? Thanks to ssunithi for that as I saw it on her site.  
      Keep up the great work!

  • RealPoshMom

    I love how to wait with bated breath for your wife’s response. Very similar scene at my house. Her response is priceless! BTW glad your guys are reunited 🙂 I hope y’all love the house.

    • cbaccus

       @RealPoshMom Yes it is great having my food critic across from me at the table.