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Crispy. Savory. Vegetable-y. These zucchini cakes are a great new way to use up some of those easy-to-grow garden gems.
Wash and cut the ends off of one large zucchini. Shred it using the large holes of a cheese grater. Squeeze the shredded zucchini inside of a clean towel until you’ve removed as much liquid as possible.
Place shredded zucchini into a medium-sized bowl. Add minced garlic, breadcrumbs, cheese, eggs, salt and pepper. Stir with a fork until well mixed.
Heat olive oil (about 1/4″ deep in bottom of skillet) to a medium heat. When the oil is hot enough, drop a glob of the zucchini batter into the skillet and flatten it a little bit with a fork. After about two minutes, turn the cakes over (they should be a nice, golden-brown) and continue cooking for another 2-3 minutes until done.
Serve with dipping sauce of your choice.
Check out http://tastykitchen.com/cooking/2008/07/cooking-with-ryan-zucchini-cakes/ for step-by-step photos and explanations.