Thursday, August 30, 2012

Zucchini Cakes

Zucchini cakes are very light and has a slight taste to crab cakes without the crab meat, its perfect for a meatless weeknight dinner of served on the side of a salad. 

 2 ½ cups grated zucchini
 1 egg, beaten
 2 tablespoons butter, melted
 ¾ cup bread crumbs
 ¼ cup minced onion
 1 teaspoon Old Bay Seasoning
1 teaspoon freshly ground pepper corns
1 teaspoon pepper flakes
1 teaspoon garlic powder
 ¼ cup all-purpose flour (for dredging)
 ½ cup vegetable oil for frying

  1. Peel and Prep zucchini, using a grater or food processor
  2. To get rid of the excess water, I squeezed the zucchini in batches through a cheese cloth (if you don’t have a cheese cloth, any clean piece of fabric can be used to get the water out.
  3. In a large bowl, combine, egg, melted butter or margarine, all seasonings, minced onion and mix well
  4. Add in zucchini and breadcrumbs and combine thoroughly
  5. Shape mixture into patties and dredge in flour
  6. In a medium skillet, heat oil over medium high heat until hot.
  7. Fry patties in oil until golden brown on both sides.
  8. Remove and place on paper towels to drain
Serve with your favorite sauce

**Heath wise:
I scaled the recipe down abit, I omitted dredging the patties with flour, only added ¼ cup of wholewheat breadcrumbs , 1 tablespoon of smart butter and used a coconut spray to grease my frying pan instead of frying n oil.  Either way both versions taste amazing J
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