How to Make Fried Zucchini Cakes with Herbs

Fried Zucchini Cakes
One of my success stories in the garden is definitely squash. When I manage to save my crop from the ravages of squash bugs, vine borers, and powdery mildew, I'm ready to celebrate. I fry the blossoms for an incredibly tasty appetizer and grate young, tender zucchini into cakes, cupcakes and wonderful fried patties that are a little like a crab cakes -- without the crab. That may sound bland, but it's not.

Zucchini cakes make a satisfying side and a nice change from fresh corn and spicy bean dishes. Serve them with a dollop of sour cream, soft cheese, homemade yogurt cheese or homemade garlic mayonnaise. I have links to recipes for yogurt cheese and garlic mayo below.

Recipe for Fried Zucchini Cakes


2-1/2 cups zucchini, grated fine and squeezed to remove the excess moisture
2 eggs, beaten
1 tablespoon mayonnaise
1/2 cup flour
1/2 cup Parmesan cheese, shredded
1/4 cup bread or cracker crumbs
1/4 cup onion, minced fine
1 teaspoon Worcestershire sauce
1/2 teaspoon fresh garlic, minced fine
1/2 teaspoon, minced chives
1/2 teaspoon fresh parsley
1/4 teaspoon paprika
Pinch grated nutmeg
Pinch black pepper
4 tablespoons vegetable oil
Salt to taste

Fried Zucchini Cake Directions

Heat oil in a large skillet. You want it hot but not smoking. You may want to do this in two batches. If so, heat half the oil at a time.

While the oil is heating, combine the remaining ingredients in a mixing bowl and stir to incorporate.

Drop the mixture by heaping serving spoon (about twice the size of a tablespoon) into the hot oil. To avoid splashing, slide the sticky mixture off the spoon by nudging it with a second spoon.

Cook for two minutes on each side. You're looking for an internal temperature of about 165°F (74 C)

Drain on a paper towel and serve immediately.

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