Zucchini-Scallion Cakes

By GrandmaFred

Ingredients

• 3 cups grated zucchini (about 2 medium-sized zucchini)
• 1 tablespoon butter (optional)
• 1/2 cup flour
• 1 teaspoon lemon zest
• 1 1/2 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons lemon juice
• Olive oil, as needed
• 1 egg, beaten
• 1/3 cup thinly sliced scallions (about 3 scallions)

Preparation

Step 1

DIRECTIONS

Combine the zucchini, scallions, flour, sugar, and salt in a medium mixing bowl. Toss to combine. Add the egg, lemon juice, and zest and stir until well incorporated.

Heat 1 tablespoon of olive oil and 1 tablespoon of butter (you can use more olive oil if keeping this recipe dairy-free) in a large cast-iron skillet. Once the butter is melted and the oil is fairly hot, drop in the zucchini mixture in tablespoonfuls, making sure not to crowd the pan (about 5 at a time). Cook for about 1 minute on each side until browned and semi-firm. Remove to a paper towel to drain and repeat with the remaining zucchini mixture, adding more oil as necessary.

Makes about 15 zucchini cakes.