Zucchini Cakes

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.

Photo by Storie O.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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Makes: 8 cakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Ingredients

  • 1 large zucchni grated, excess water removed (Note: To do this, after you grate the zucchini, put the grated zucchini into paper towels and squeeze to release the water)

  • 1/2 cup freshly grated Parmesan cheese

  • 1 cup panko bread crumbs

  • sprinkle of ground nutmeg, about 1/8 teaspoon (Note: If you add too much it can quickly take over the taste, less is more)

  • 1/4 teaspoon paprika

  • 1 clove garlic, minced

  • 1 egg

  • salt and pepper to taste

  • 1-2 tablespoons olive oil

Directions

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

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