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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.
Make holiday entertaining special with this kicked-up version of a classic Brie en Croute.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!