Zucchini Cakes

By Addie

These zucchini cakes make an elegant appetizer fit for those upcoming Oscar parties. Shredded fresh zucchini, is mixed with a little Parmesan, Panko, paprika, garlic and a hint of ground nutmeg. The mixture is then pressed into patties and pan fried in olive oil until they are golden brown.

Ingredients

• NOTES:
• 1 large zucchini grated, excess water removed
• 1/2 cup freshly grated Parmesan cheese
• 1 cup Panko bread crumbs
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon paprika
• 1 clove garlic, minced
• 1 egg
• Salt and pepper to taste
• 1-2 tablespoons olive oil
• If you add too much nutmeg, it can quickly take over the taste, so remember - less is more.
• To remove the excess water, after you grate the zucchini, put the grated zucchini into paper towels and squeeze to release the water)

Preparation

Step 1

1. Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties.

2. Heat olive oil in a pan over medium heat. Once heated, add patties and cook until golden brown. About 3-4 minutes per side. Serve.

These are great when served with a dollop of Ranch dressing. Enjoy!