Monday, November 3, 2008

Zucchini Cakes

1 large zucchini
½ - ¾ c. seasoned bread crumbs
1 heaping tsp. minced garlic
½ - ¾ c. Italian cheese blend (Asiago, Romano, parmesan, provolone)
1 -2 eggs
a pinch of kosher salt
olive oil
black pepper

Start by chopping the ends off the zucchini, then using a cheese grater shred the zucchini. Next, place the shredded zucchini in a clean towel and squeeze out the liquid. You should see a good bit of liquid come out of the zucchini. This will help to create a less runny version of what we are making. Then toss the semi-dry zucchini into a large bowl. Add garlic, breadcrumbs, cheese, 1 egg, salt & pepper and stir with a fork. If mixture looks to dry add an additional egg. The mixture should look batter-esque. If it is too dry, mixture will fall apart in the pan. In a frying pan, heat olive oil on medium heat. Use enough oil to cover the bottom of pan by about ¼”. When the oil is nice and hot, drop a glob of batter and flatten it down a little. After about 2 minutes or when cakes are golden-brown, turn them over. Cook for approximately 2 minutes more and then transfer to plate. Can be served with ranch dressing for dipping sauce. (The Pioneer Woman)

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