ZUCCHINI CAKES

Zucchini Cakes

• YIELD: 12-14 cakes (6-8 Servings)

• PREP: 30 mins

• COOK: 30 mins

• READY IN: 60 mins

Ingredients

• 4 cups zucchini shredded

• 1 tablespoon sea salt

• 4 eggs lightly beaten

• 1 small onion finely chopped or grated

• 2 cups breadcrumbs (or crushed crackers)

• 1/2 cup parmesan cheese

• 1/4 teaspoon cayenne pepper

• 4-5 tablespoons butter

• 4-5 tablespoons extra virgin olive oil

Instructions

1. In a medium bowl mix zucchini with 1 tablespoon salt and let stand for 30 minutes. (don’t skip this step or cakes will be watery!)
   

2. In a colander, rinse zucchini well with water, then squeeze dry with tea towel.
   

3. In a large bowl, mix zucchini with eggs, onion, bread crumbs, parmesan and cayenne. Season with salt and pepper.
   

4. Heat a large heavy skillet on medium high, add butter and oil in equal parts as necessary.
   

5. Form into patties (I do this as I drop it into the pan- works fine).
   

6. Sauté a few patties at a time until golden brown – about 3 minutes per side.