Zucchini Cakes

Zucchini Cakes
Zucchini Cakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    lb. (7 medium) unpeeled zucchini, coarsely grated

  • 4

    large eggs

  • 1

    teaspoon salt

  • 1/4

    teaspoon black pepper

  • 1

    bunch scallions, white parts and 1 inch of the greens, thinly sliced (about 1 cup)

  • 1

    cup plain bread crumbs

  • 1

    tablespoon minced garlic

  • 1/2

    cup chopped parsley

  • 1/2

    cup olive oil for frying

Directions

Place the grated zucchini in a colander to drain for 30 minutes (If zucchini is firm, you won’t get much water). Meanwhile, in a large bowl, mix all other ingredients except for the oil. Add the drained zucchini and mix well. Heat oven to 200 degrees F. Heat 2 tablespoons olive oil in each of 2 large skillets, over medium heat. When hot, after about 3 minutes, drop ¼ cup of the batter onto 4 spots on each skillet (mine are pretty and round because I used a round, shallow measuring cup to scoop the mixture out). Cook until golden on the bottom, about 4 minutes. Turn and cook on the other side, about 2 minuets more. Repeat with 2 more batches, wiping the skillets with paper towels and adding more oil as needed. Keep the prepared cakes in the warm oven while you cook more batches.

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