zucchini cakes

Name: Zucchini Cakes
Prep time: 20 min
Cook time: 45 min
Yield: 3
Cuisine: Italian
Ingredients: 4 cup(s) shredded zucchini (squeeze all liquid out); 2 - eggs; 3/4 cup(s) flour; 3/4 cup(s) diced, peeled and seeded fresh tomato; 1/4 cup(s) parmesan cheese; 1/4 cup(s) shredded mozzarella; 3 clove(s) minced fresh garlic; 1 teaspoon(s) fresh chopped parsley; 1/4 teaspoon(s) basil; 1/4 teaspoon(s) oregano; - salt and pepper to taste; - vegetable or canola oil

(1 RATING)

33 Pinches

wanda black

mcadoo, PA

Updated on May 23, 2013

Our family loves potato cakes, so when we had an abundance of zucchini from the garden, I came up with this recipe

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prep time 20 Min

cook time 45 Min

method Pan Fry

yield 3 to 4 people

Ingredients

4 cups shredded zucchini (squeeze all liquid out)
2 - eggs
3/4 cup flour
3/4 cup diced, peeled and seeded fresh tomato
1/4 cup parmesan cheese
1/4 cup shredded mozzarella
3 cloves minced fresh garlic
1 teaspoon fresh chopped parsley
1/4 teaspoon basil
1/4 teaspoon oregano
- salt and pepper to taste
- vegetable or canola oil

How To Make zucchini cakes

Step 1

combine all ingredients together except for the oil

Step 2

heat oil in skillet, should be at least 3 to 4 inches deep
Step 3

spoon about 3 tablespoons of zucchini mixture into hot oil
Step 4

Fry till golden on one side, turn with fork and fry other side
Step 5

Drain on paper towels, season with salt while still hot.
Step 6

If you like they may be dipped into hot Marinara Sauce.
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