Zucchini "Crab" Cakes

If you like zucchini, or crab cakes you will LOVE these! This is based off a recipe from my friend Robin. If you happen to be unsure if you will like it or not just ask my sister, she ate half a batch herself last night! I've been making them for over a year but I could never get a picture since they get eaten so quickly! The first time I made them my step-son and mom thought they were really crab cakes! If you peel the zucchini before you shred it, you may be able to fool others :)

They are also good cold (according to my daughter) and freeze well. What a great way to use up your garden zucchini to enjoy later in the summer (if you can refrain from eating them all at once!). This recipe also works well if you need to cut it in half.

2 c zucchini (about 1 medium zucchini grated and squeezed- use a paper towel and squeeze over sink to get out excess water)
2 eggs
2 T mayo
onion powder, garlic powder, Old Bay to taste (probably 1/2 T garlic/onion and 1 T Old Bay)
1.5-2 c bread crumbs (gluten free work great but do NOT use the brown rice gf bread crumbs, they do NOT taste right in this recipe at all)

palm or coconut oil for frying

Heat oil in frying pan over medium heat. You may need to reduce the heat as the patties cook. Combine all ingredients in mixing bowl, then add bread crumbs. Start with 1 c and then add more until mixture sticks together. It is important it is not too dry, you want it to stick together but not be too stiff. Form into small patties and place on wax paper. It should make 18-24 patties depending on size.

Place about half the patties in the oil and fry 5-7 minutes until brown. Flip and fry on second side then place on paper towel.

I like to add a little extra Old Bay on top when I eat them. They are one of my favorite foods right now!

Looking for more zucchini recipes? Check out these:
Quinoa with shrimp and zucchini
Zucchini Parmesan