Zucchini Cakes
Very flavorful and easy to make. They are a nice addition to any meal.
Ingredients
- 1 cup Zucchini, grated
- 1 Lge. Garlic clove, minced
- 3 Tbsp. Shallot, diced Onion or leek work well, too.
- 1-2 Eggs, depending on their size The ingredients when mixed should be very moist. If using an extra large egg one will be enough.
- 1/2 cup Parmesan cheese, grated
- 1/2 cup Panko bread crumbs More for coating the cakes once mixed and formed.
- 1/2 tsp. Italian seasoning
- Salt/pepper Be generous!
- 1 Tbsp. Olive oil for frying.
Instructions
- Mix all ingredients thoroughly: Grated zucchini; garlic; shallot or onion; egg(s); parmesan cheese; Panko bread crumbs; Italian seasoning; salt and pepper.
- On a plate, make four piles of Panko. Divide the zucchini mixture into quarters and drop the mixed zucchini on top of the Panko. Top with additional Panko.
- Using your hands, pat the bread crumbs into the mixture on all sides and form into even cakes.
- Cover loosely with plastic wrap and refrigerate for at least an hour, which helps the cakes to keep their shape when frying. Bring to room temp before frying.
- Add 1 Tbsp. of olive oil to a heavy-bottomed or cast iron skillet. Heat to high and gently drop the cakes into the hot oil. Fry on one side until golden brown. Flip and fry on the other side until nicely browned.