Spicy Zucchini Cakes

Spicy Zucchini CakesI created these to have with a baked ham tonight.  These were delicious and will make a lovely, delicious side dish to go with so many different meat entrees: roasted meats, baked chicken or broiled seafood.  They are simple to make and will be ready in minutes.  This would therefore be a good recipe for busy week nights.  As written, these are not suitable for Atkins Induction, but if you use an Induction-friendly One Minute Muffin for the breadcrumbs instead of the biscuit listed, they would be OK for Induction.  They are a go for Keto diets and Paleo or Primal if you use plan suitable bread and hot sauce.

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15 oz. grated zucchini (3 small zucchini)

1½ oz. onion, grated fine

2 eggs, beaten

1 plan suitable biscuit or piece of bread, crumbled (or ½ c. crushed pork rinds)

Dash of salt

Dash of black pepper

2 tsp. Sriracha chile sauce (or plan suitable hot sauce)

1 T. oil of your choice (I used palm shortening)

DIRECTIONS:  Grate the zucchini over a clean kitchen towel.  Lightly salt with the dash of salt and let it sit there while you work.  The salt will draw out the water from the zucchini while you are mixing everything else.

In a medium mixing bowl, beat the eggs.  Grate the onion into the eggs and add the black pepper, Sriracha sauce and bread crumbs (or crushed pork rinds, if using).    Stir to mix well.

Roll the zucchini in the towel so you can wring/squeeze out any remaining water over your sink.  Open towel over the bowl and scrape the zucchini into the egg mixture.  Stir well with a spoon.

Heat the oil in a non-stick skillet over high heat.  Using a ¼-cup as a scooper, scoop ¼ cup mixture into the hot oil and let it spread a bit so it is flat.  Cook until first side is golden brown.  Do not disturb these excessively as they are cooking.  When the first side is brown, flip with a spatula and cook the other side to a golden brown.  Remove to a paper towel to drain excess grease.  Transfer to serving platter and serve at once.

NUTRITIONAL INFO:   Makes 9 cakes, each contains: (will vary slightly with your choice of bread or crumbs)

68.4 calories

5.46 g  fat

2.58 g  carbs, .78 g  fiber, 1.8 g  NET CARBS

3.55 g protein

70 mg sodium


21 comments on “Spicy Zucchini Cakes

    • Yes, that’s a good one, but I’m so sodium sensitive, I have to watch how much Parm and other cheeses I use. Flax works, too, but it, too, is high in natural sodium.


    • You’ll just have to try it, Lela. I think it might, but not having tried it, really don’t know for sure. I personally don’t care for the taste of flax meal much in things, but if you add enough seasonings, it will hide that taste.


  1. I just made these for dinner, and made an herbed sour cream ‘dip’ with thyme, rosemary and powdered lemon to serve on top. We loved them, and will definitely make them again. I think I will up the sriracha amount. We like spicy in my house! Thank you for such a wonderful recipe!!


  2. Peggy, I just tried this recipe and am happy having a simple, quick recipe to use up shredded zucchini. I had less than the recipe called for and only made 4 zucchini cakes. I used 1 egg, 1 tsp sriracha sauce, some red pepper flakes, s&p and then strayed from your recipe. I didn’t have any onion, biscuits or pork rinds so I put in some dried onion flakes and used parmesan cheese for the binder. I fried them in peanut oil. Very tasty! Thanks for another great recipe!


    • Glad they came out with necessary changes and that you liked them Cathy. We liked the Sriracha in them so much. I made them years ago without the hot sauce, but I think that was very good in them. Going to try my hand at an eggplant one with Sriracha next time I have one. 🙂


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