Sunday, April 7, 2013

Zucchini Cakes

These were fantastic! Everything about them rocked!
Zucchini Cakes

From: The Pioneer Woman

1 large zucchini
1 Tbs. garlic, minced
1/2-3/4 cups breadcrumbs
1/2 cup 4-cheese Italian blend (or Parmesan or Romano cheese)
2 eggs
kosher salt and freshly ground black pepper, to taste
olive oil

Wash and cut the end off of one large zucchini.  Shred it using a large hole cheese grater.  Squeeze the shredded zucchini inside of a clean towel (I use cheesecloth) until you've removed as much liquid as possible.

Place shredded zucchini into a medium sized bowl.  Add minced garlic, breadcrumbs, cheese, eggs, kosher salt and pepper to taste.  Stir with a fork until well mixed.

Heat about 1/4" of olive oil in bottom of a deep skillet over medium heat.  When the oil is hot enough, drop a glob of zucchini batter into the skillet and flatten it a bit.  After about two minutes, turn the cakes over (they should be golden brown on bottom) and cook on the other side until done, about another 2-3 minutes.

Serve with the dipping sauc of your choice.

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