This recipe is a favorite of my wife’s. They are great as an appetizer or a side dish. While they are fantastic on their own, you can serve them with some simple dipping sauces which add to their flavor. We often serve them with sour cream, tzatziki sauce, or a lemon or garlic aioli.
I hope you enjoy these as much as we do!
Zucchini Cakes
These zucchini cakes make a great side or starter.
Ingredients
- 2 Large Zucchini
- 1 Small Onion
- 2 cloves Garlic
- 3 Eggs
- ¼ cup Grated Parmesan Cheese
- ⅛ cup Milk
- 5 tbsp All Purpose Flour
Instructions
- Cut the tops and bottoms off the zucchini.
- Grate zucchini with the large holes of a box grater or with the grating attachment of a food processor. You will need approximately 3 cups of grated zucchini.
- Add salt to zucchini and place in colander to drain for one hour.
- Once zucchini is drained, wrap zucchini in a clean kitchen towel and wring out the rest of the water.
- Place zucchini into a large mixing bowl.
- Grate or finely dice the onion and add it to the zucchini.
- Finely mince the garlic cloves and add them to the bowl.
- Beat the two eggs and add them to the bowl.
- Add the rest of the ingredients to the bowl.
- Add salt and pepper to taste.
- Mix the zucchini mixture up.
- Heat a griddle or frying pan over medium high heat.
- Add 2 tbsp oil to the pan.
- Once the oil is hot, add the zucchini mixture in heaping tablespoons full or use a #60 serving scoop. Do not overcrowd the pan.
- Cook approximately 1 minute on the first side until the cooked side is golden brown.
- Flip with a spatula and press down on the zucchini cake with the spatula to ensure that the second side gets a good sear.
- Cook on the second side for another minute until it is golden brown. Remove from pan.
- Place cooked zucchini cakes on a paper towel lined plate or pan.
- They can be served immediately or kept warm in an oven set to 200°F.
