It’s that time of year when the zucchini can start to come on at a furious rate. I’ve only got one plant and it is keeping me happy with zucchinis. Checking them every day keeps them from become as big as tree trunks. But what to do with them?

I’ve made zucchini cakes before so thought I’d share them with you today. Simply put they are grated zucchini with a few add-ins, pan fried in a little olive oil.

Zucchini Cakes

INGREDIENTS
Zucchini – from garden
2 cloves garlic minced
Shallot
2 eggs
1/2 cup (125 ml) grated pecorino romano
3/4 cup (175 ml) bread crumbs
1 Tablespoon (15 ml) flour
1/4 teaspoon (2 ml) baking  powder
Salt
Crushed red pepper
Olive oil for cooking

METHOD
  1. Trim up the Zucchini
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  3. Line a bowl with a cotton dish towel (not terry cloth). Grate zucchini into the bowl.
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  5. Wring out the zucchini. Keep the zucchini juice for soup or, drink it as I did. Refreshing!
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  7. To the grated drained zucchini  add the cheese, shallot, garlic, eggs, bread crumbs, flour, baking powder, and a pinch of salt, pepper flakes. Stir to combine.
  8. Heat 2 tablespoons  olive oil in a skillet over medium high heat. Spoon about 1/4 cup for each cake, flatten with a fork.
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  10. Fry until brown, flip and brown other side.
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  12. Remove and drain on paper towel.

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Plate, garnish with some chopped parsley and serve with dressing of your choice. I used Bleu cheese. Ranch would be good too.

Until next time, Eat Well and Keep Digging!

 

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