Zucchini Cakes, CIV

Love these! Fav recipe so far from term 3. Makes a ton, they freeze and reheat well. Could serve with lemon tarragon mayo or sriracha mayo.
Zucchini Cakes, CIV
Zucchini Cakes, CIV

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 11 1/2

    oz zucchini, grated

  • 1 1/2

    tsp salt

  • 4 1/2

    oz green onion

  • 4

    eggs

  • 2 1/2

    oz flour

  • 1/2

    oz dill

  • 1 1/4

    oz parsley

  • 2

    T tarragon

  • 1/2

    tsp pepper

  • 3

    oz feta

  • 3

    oz pinenuts

  • Tzatziki

  • 4

    fl oz yogurt

  • 4

    fl oz sour cream

  • 2 1/2

    oz cuke, peel, seed, dice

  • 1

    tsp garlic mince

  • 1

    T evoo

  • 1

    T mint or dill

  • 1

    tsp lemon juice

  • 1/2

    tsp lemon zest

  • salt

  • pepper

Directions

Grated zucchini in colander. 1 1/2 tsp salt. Stand 30 min. Squeeze dry and press in paper towels. Combine all except pine nuts. Cold hold up to 3 hours. Fold in pine nuts. Preheat sheet pan in warming oven. 1/8 inch veg oil in sauté pan. Med-high heat. Drop 2-3 T into hot oil. Fry 3 min each side to GBD. Remove to paper towel. Salt. Keep warm in oven. Freeze leftovers in single layer. Reheat in 400 oven. Tzatziki: Food processor - yogurt, sour cream, cuke, garlic. Fold in evoo, mint, lemon juice and zest.

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