Crispy Cabbage and Zucchini Cakes Recipe: A Garden-Fresh Delight

Crispy cabbage and zucchini cakes burst with unexpected flavors that will make your taste buds dance.

Vegetables take center stage in this delightful dish, promising a delectable twist on traditional patties.

Shredded greens mingle with herbs and spices, creating a light yet satisfying meal.

Packed with nutrients and bold aromas, these golden-brown circles offer something special for lunch or dinner.

Each bite delivers a perfect balance of crunch and softness that feels both comforting and exciting.

Quick to prepare and simple to customize, these cakes work magic with minimal ingredients.

You’ll want to savor every morsel of this delicious creation that turns ordinary vegetables into something extraordinary.

Why Cabbage Zucchini Cakes Stand Out

• Customize with Ease: Swap ingredients like cheese or spices to match your taste preferences, making this recipe wonderfully adaptable for different palates.
• Nutrition Powerhouse: Packed with vegetables, protein, and fiber, these cakes deliver a healthy punch without compromising on flavor or satisfaction.
• Family-Friendly Feast: Kids and adults alike will enjoy the crispy exterior, melty cheese, and delicious spices that make these cakes irresistibly tasty.
• Versatile Meal Solution: Perfect as a main course, side dish, or quick snack, these cakes fit seamlessly into various meal plans and dining scenarios.

Ingredients For Cabbage Zucchini Cakes

• Zucchini: A moisture-rich vegetable that provides a soft texture and light flavor to the cakes.
• Cabbage: Adds crunch and a subtle peppery taste to enhance the overall dish.
• Green Onion: Brings a mild, fresh onion flavor and aromatic quality to the cakes.

• Eggs: Act as a binding agent to hold the cakes together and provide additional protein.
• Mozzarella Cheese: Creates a creamy, melty element that adds richness and flavor to the cakes.

• Breadcrumbs, Cornstarch: Help to absorb moisture and provide structure to the cakes.
• Salt, Black Pepper, Garlic Powder, Chili Powder: Seasonings that develop a complex and savory flavor profile.

• Cooking Oil: Used for frying the cakes to achieve a crispy golden-brown exterior.

• Sour Cream, Greek Yogurt: Provide a cool, tangy dipping option for the cakes.

Steps To Cook Cabbage Zucchini Cakes

Step 1: Prepare Zucchini

Grate fresh zucchini into a large mixing bowl. Sprinkle salt over the zucchini and let it rest for 10 minutes.

The salt helps draw out excess moisture. After waiting, use clean hands or a kitchen towel to squeeze out all the liquid thoroughly.

This process ensures your fritters will be crispy and hold together perfectly.

Step 2: Combine Vegetable Mixture

• Squeezed zucchini
• Finely chopped cabbage
• Sliced green onions

Add seasonings including black pepper, garlic powder, and chili powder.

Mix these ingredients until they are evenly distributed throughout the vegetable blend.

Step 3: Create Fritter Batter

• Beaten eggs
• Breadcrumbs
• Cornstarch
• Shredded mozzarella cheese

Stir everything together until you have a cohesive and well-combined mixture that will form perfect fritters.

Step 4: Fry Golden Fritters

Heat cooking oil in a skillet over medium temperature. Test oil readiness by dropping a small batter bit – it should instantly sizzle.

Scoop mixture into pan, gently pressing each portion into a flat patty shape. Cook until each side turns a beautiful golden brown, approximately 3-4 minutes per side.

Step 5: Drain and Prepare

Transfer cooked fritters onto paper towel-lined plates to absorb excess oil. This helps maintain their crispy exterior.

Tips To Improve Cabbage Zucchini Cakes

• Squeeze zucchini thoroughly to remove excess moisture, ensuring crispy and well-formed cakes that won't fall apart during cooking.
• Experiment with cheese varieties like cheddar or feta to create unique flavor profiles and keep the recipe exciting.
• Maintain consistent patty size for even cooking and attractive presentation, using a spoon or small measuring cup for uniformity.
• Enhance nutritional value by using gluten-free breadcrumbs or almond flour, making the recipe adaptable for different dietary needs.
• Maximize convenience by preparing and freezing cakes in advance, allowing quick and easy meal preparation on busy days.

Fun Changes For Cabbage Zucchini Cakes

• Mediterranean Marvel: Replace mozzarella with crumbled feta cheese, add chopped fresh dill, and incorporate dried oregano for a Greek-inspired flavor profile.
• Spicy Southwest Spin: Mix in diced jalapeños, replace chili powder with cumin, add chopped cilantro, and serve with salsa for a zesty Mexican-style variation.
• Herb Garden Blend: Incorporate fresh chopped parsley, basil, and thyme into the mixture, swap mozzarella for parmesan, and sprinkle with extra herbs before serving for an aromatic herbaceous version.
• Asian Fusion Fusion: Add grated ginger, minced garlic, chopped scallions, and replace breadcrumbs with panko. Serve with a soy-sesame dipping sauce for an eastern-inspired transformation.

Great Matches For Cabbage Zucchini Cakes

• Pair with Crisp White Wine: Sauvignon Blanc or Pinot Grigio perfectly complement the light, vegetable-based cakes with their refreshing acidity and clean finish.
• Create Tangy Dipping Sauce: Whip up a quick Greek yogurt sauce with chopped dill, lemon zest, and a pinch of garlic powder to enhance the cakes' savory flavors and add a creamy contrast.
• Serve with Fresh Herb Salad: Prepare a light side salad with mixed greens, parsley, mint, and a lemon vinaigrette to balance the richness of the fried cakes and provide a zesty, fresh accompaniment.
• Match with Light Beer: Choose a wheat beer or pilsner to cut through the cakes' richness and provide a crisp, clean palate cleanser that complements the vegetable flavors.

How To Store Cabbage Zucchini Cakes Right

• Refrigerator Storage: Place cooled cakes in an airtight container, separating layers with parchment paper to prevent sticking. Keep refrigerated for 3-4 days.
• Freezer Storage: Wrap individual cakes in plastic wrap, then store in a freezer-safe bag or container. Freeze up to 2 months for best quality.
• Oven Reheating: Preheat oven to 375°F, spread cakes on a baking sheet, and warm for 10-12 minutes until crispy and heated through. Flip halfway for even heating.
• Skillet Reheating: Heat a non-stick pan over medium heat, add a touch of oil, and cook cakes for 2-3 minutes per side until golden and warm, restoring their original crispiness.

Questions About Cabbage Zucchini Cakes

• Are these cakes suitable for meal prep?

Yes, you can prepare the mixture ahead of time and store it in the refrigerator for up to 24 hours before frying. This makes them perfect for quick meals during busy weekdays.

• Can I bake these cakes instead of frying?

Absolutely! Preheat the oven to 400°F and place the cakes on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.

• What can I use if I don't have breadcrumbs?

You can substitute breadcrumbs with crushed crackers, panko, or even ground oats. These alternatives will help bind the mixture and provide a similar texture.

Cabbage and Zucchini Cakes Recipe

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4.8 from 17 reviews

• Total Time: 18 minutes
• Yield: 4 1x

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Description

Delightful Russian Cabbage and Zucchini Cakes blend hearty vegetables with crisp textures for a comforting meal. Savory patties offer rustic charm and satisfy hunger with simple, wholesome ingredients you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Vegetables:

• 300 grams (10.6 ounces) zucchini, grated into small strips
• 250 grams (8.8 ounces) cabbage, finely chopped

Seasoning Ingredients:

• 1/4 teaspoon salt (for marinating zucchini)
• 1/4 teaspoon salt (for seasoning)
• 1/6 teaspoon black pepper
• 1/5 teaspoon garlic powder
• 1/4 teaspoon chili powder
• 20 grams (0.7 ounces) green onion, finely chopped

Binding and Coating Ingredients:

• 2 eggs, beaten
• 50 grams (1.8 ounces) breadcrumbs
• 30 grams (1.1 ounces) cornstarch
• 50 grams (1.8 ounces) mozzarella cheese, shredded
• Cooking oil for frying

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Instructions

1. Prep zucchini by grating and salting. Allow 10 minutes for moisture extraction, then thoroughly squeeze out water using a clean kitchen towel to ensure cake structural integrity.
2. Combine drained zucchini with finely chopped cabbage and green onions in a mixing bowl. Season with black pepper, garlic powder, chili powder, and remaining salt.
3. Incorporate beaten eggs, breadcrumbs, cornstarch, and mozzarella cheese. Mix until ingredients form a uniform, cohesive batter.
4. Heat cooking oil in a skillet to medium temperature (around 350°F). Test oil readiness by dropping a small batter portion that should immediately sizzle.
5. Drop spoonfuls of mixture into hot oil, gently flattening into uniform patties. Ensure consistent thickness for even cooking.
6. Fry cakes for 3-4 minutes per side, achieving a golden-brown exterior. Regulate heat to prevent burning while maintaining crisp texture.
7. Transfer cooked cakes to paper towel-lined plate to absorb excess oil and maintain crispness.
8. Serve immediately with sour cream or Greek yogurt for dipping. Accompanies well with fresh salad or roasted vegetables.
9. For optimal results, ensure minimal moisture in vegetables and maintain consistent patty size during preparation.
10. Can be refrigerated for up to 3 days or frozen for 2 months. Reheat in oven or skillet before serving to restore original texture.

Notes

• Squeeze zucchini thoroughly to remove excess moisture, preventing soggy cakes and ensuring a crispy texture.
• Experiment with different cheese varieties like sharp cheddar or tangy feta to create unique flavor profiles.
• Use uniform cake sizes for consistent cooking and appealing presentation.
• Transform the recipe into gluten-free or low-carb versions by substituting breadcrumbs with alternatives like almond flour.
• Keep the mixture compact when forming patties to help them hold together during frying.
• Enhance flavor by adding fresh herbs like dill or parsley for extra brightness.
• Consider baking instead of frying for a healthier cooking method with reduced oil content.
• Serve immediately after cooking to maintain the crispy exterior and optimal taste.

• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Category: Lunch, Dinner, Snacks
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 185
• Sugar: 1g
• Sodium: 350mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 90mg