Zucchini Cakes

"from Cuisine at Home December 2007. Serve with Diavolo Sauce. "in this season of non-stop eating, this vegetable centered dinner is a welcome change of pace""
 
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Ready In:
30mins
Ingredients:
9
Yields:
8-10 cakes
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ingredients

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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.

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Reviews

  1. Easy to make and good.
     
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