Zucchini Cakes
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
8-10 cakes
ingredients
-
Zucchini Cakes
- 4 cups zucchini, shredded
- 1⁄2 cup onion, grated
- 1 cup panko breadcrumbs
- 2 eggs
- 1 teaspoon kosher salt
- 1⁄2 teaspoon baking powder
- 4 tablespoons olive oil, divided
-
Garnish
- parmesan cheese, grated
- 4 fresh parsley sprigs
directions
- Strain zucchini and onion in a salad spinner to remove excess moisture.
- Transfer to a large bowl and stir in the panko.
- Whisk eggs, salt and baking powder together in a small bowl then stir into zucchini mixture.
- Heat 2T oil in a nonstick skillet over medium. When hot drop mounds of batter into thepan using a 1/3-cup measure.
- Fry cakes until golden, then carefully flip and cook until golden on the other side, about 4 minutes per side.
- Transfer to a paper towel-lined plae and keep warm; fry remaining cakes in remaining oil.
- To serve divide Diavolo Sauce among 4 plates, top with 2 cakes, and garnish with Parmesan and Parsley.
Questions & Replies
Got a question?
Share it with the community!