I’m usually not one to crave fried food. But every now and then, something greasy sounds good. I had some zucchini in the fridge that I needed to use up so I decided to try out some zucchini cakes. I don’t remember where I saw these the first time but they looked really good. Not knowing what I was getting into exactly, I was really surprised at how quick these came together. At first, I had my skillet on medium high heat, which was wayyyy too hot! If anyone likes their food extra crispy, you may want to use this temperature. So I switched pans, and started over. Medium heat was perfect. These definitely hit the spot without being too greasy! Thanks for stopping by!! Hope everyone is enjoying this beautiful holiday weekend!! :)
- 1 large zucchini, grated
- 1/2 cup bread crumbs
- 1 tbsp minced garlic
- 1 tbsp dill, finely chopped
- 1/2 cup parmesan cheese
- 2 eggs
- salt and pepper
- olive oil
1. After grating zucchini, place in a kitchen towel and ring out excess liquid. This will help keep the cakes together while they are cooking. Place zucchini in a large bowl.
2. Add in bread crumbs, garlic, cheese, salt, and pepper and stir until combined. Add 1 egg at a time. Depending on how much zucchini you have, 1 egg might be enough. The mixture should be almost batter like. If needed, add additional egg.
3. Heat olive oil (enough to cover bottom of the skillet) to a medium heat. When the oil is hot enough, drop heaping tablespoonfuls of zucchini batter and press down slightly with a fork. After about 3-4 minutes, flip zucchini cakes over. They should have a nice golden brown crust on the bottom. Cook on the other side for about another 3-4 minutes. Place a paper towel on a plate and allow zucchini cakes to cool slightly before serving. I served mine with some sautéed portabella mushrooms and drizzled with a little bit of horseradish sauce.