Total Time
25mins
Prep 15 mins
Cook 10 mins

This is based--very loosely!--on the tomato-zucchini fritter recipe from the Veganomicon cookbook. You can probably make it without a food processor, but it will definitely be easier to grate everything with one. You can either fry these cakes or bake them; fried will result in an oilier texture, but a crisper crust. An egg could probably be added to make the cakes firmer, if you like a firmer cake. This recipe would also benefit from fresh herbs; just remember you need more fresh herbs to get the same flavor punch. You could prepare the cakes through the roll-in-bread crumbs stage a day ahead, and refrigerate them until you're ready to cook, if need be. They'd be delicious served with a green-olive tapenade.

Ingredients Nutrition

  • 1 12 lbs zucchini, grated (about two medium zukes)
  • 2 small onions, grated
  • 4 garlic cloves
  • 4 ounces parmesan cheese, grated (or use romano)
  • 12 cup walnuts, finely chopped
  • 1 tablespoon mixed Italian herbs
  • 1 teaspoon dried parsley
  • salt and pepper
  • 34 cup breadcrumbs
  • 2 tablespoons oil (for frying or baking, olive oil is good)

Directions

  1. Grate the zucchini, toss with salt (1-2 shakes) and let sit in a colander while you prep the other ingredients.
  2. Grate the onions. Let the onion juice drain away.
  3. Process the garlic and walnuts until very finely chopped.
  4. Press as much liquid from the onions and zucchini as possible, then combine with the garlic, walnuts, herbs, and cheese in a medium-sized bowl.
  5. IF BAKING: preheat oven to 350°F Lightly oil a baking sheet.
  6. Shape zucchini mixture into smallish balls (about two tbsp each, or about 2 inches across when slightly flattened) and roll in bread crumbs and flatten slightly. If baking, you can arrange them on the baking sheet; if frying, arrange them on a plate but be sure to leave space between the cakes so they don't stick together.
  7. To fry: heat oil in a frying pan over medium-high heat. When a drop of water sizzles, add the cakes and fry over medium heat until the outside is crispy and brown (about 5-7 minutes per side). Be gentle in flipping the cakes.
  8. To bake: space on lightly oiled pan, and bake at 350°F for about 35 minutes, flipping about halfway through the baking. (This method won't get them as crispy around the edges, but if you're already baking something and/or you want a lower-fat option, the result is just as tasty.) Again, be gentle in flipping the cakes.