Zucchini Cakes

Makes 35 of 2-3 inches diameter Mini Zucchini cakes



4 of 8-10 inches Zucchini (shredded and Squeezed)

2 eggs

1 tbsp Liquid Amino / 1 tsp of soy sauce + 1 tsp water

2 tbsp Granulated garlic or 2-3 fresh garlic cloves finely chopped

1/2 cup flour

1/4 cup corn starch

1/2 cup bread crumbs

1/4 cup Parmesan cheese

Other Ingredients

1/2 cup or more of oil for Frying


Sauces you can use for dipping

Sweet and Sour sauce / Garlic Greek yogurt is a good dip for this



1. Shred the Zucchini and squeeze the juice out using a cheese cloth or just squeeze it tight by your hand. (make sure to squeeze as much juice as you can if you want a little crunchiness on your cakes )

2. Add all the wet ingredients to your zucchini bowl such as eggs and liquid amino/soy sauce. Then stir well.

3. Add all you dry ingredients such as flour, corn starch, salt, pepper, bread crumbs and Parmesan cheese  to your wet ingredients and all together stir very well until well combined. (I never tried other type of cheese but i’m sure it will work as long as it is a melting cheese)

4. In a medium heat pan pour your oil and start frying.Use spoon or little cups to pour it the pan. Done Happy eating


NOTE: You can always put this in a ice cube container and freeze it and can last up to 1 1/2 months if you freeze it (I usually use silicone ice container so its easy to take it out once its frozen I remove it from the container and put it in a Ziploc bag)

Eat Well.. This is very good snack or appetiser and my Kids love this.  Good to serve in a small party too. 🙂 Enjoy