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Zucchini Cakes

4.83 Mitt(s) 6 Rating(s)6 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 5

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Level: Easy

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Description

Crispy. Savory. Vegetable-y. These zucchini cakes are a great new way to use up some of those easy-to-grow garden gems.

Ingredients

  • 1 whole Shredded Zucchini
  • 1 Tablespoon Minced Garlic
  • ½ cups Breadcrumbs
  • ½ cups Grated Parmesan Cheese
  • 2 whole Eggs
  • 1 pinch Salt And Pepper, to taste
  • 1 cup Extra Virgin Olive Oil

Preparation

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.

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