Apr 16, 2009

Zucchini Cakes (and pasta)

Oh the smell of these... both as a batter and after fried! So, so, so good!

I saw this recipe for Zucchini Cakes on the Pioneer Woman's website the other day and just so happened to be at the store and saw some zucs. Yay. I pretty much followed her recipe - one I especially loved to make because I hate measuring and didn't measure anything (made about 8 cakes)...

  • 2 zucchinis, cleaned and ends cut off
  • Parmesan and Romano cheese blend, about 1/2 cup
  • Italian bread crumbs, about 1/2 cup
  • 2 eggs
  • 4 cloves garlic, minced
  • EVOO
  1. Grate zucs and then wring out in clean kitchen towel and return zuc shreds to large bowl.
  2. Add minced garlic.
  3. Add cheese blend, covering mixture.
  4. Add breadcrumbs, covering mixture.
  5. Add 1 egg and blend together and if it's not battery enough, add another egg and mix.
  6. In cold pan coat with EVOO and heat on medium heat.
  7. Add spoonful of zuc batter and press down with spoon.
  8. Wait at least two to three minutes and press down again for another minute.
  9. Carefully turn one cake and if it's brown to your liking (I'm a texture person and like crispy, therefore brown - more so than above picture), carefully turn the rest.
  10. Wait at least another couple minutes and press down and wait another minute. (If you're OK with a more cake-like texture, don't press down - the original recipe says nothing about pressing down more than just the beginning.)
  11. Remove cakes to plate lined with paper towels and sprinkle with salt (yes, there's plenty of salt in all the cheese but you just fried something and you really need to add a little sprinkle after taking it out of the oil).

I served these alongside some regular ole pasta and sauce from a ::shudder:: jar.

According to my husband, "Not bad" and I can definitely make again.

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