A place for a young lady to cook, eat, and share her yummy adventures.

Tuesday, December 7, 2010

Zucchini Cakes

Food blog, you live?

How funny... I figured you'd have died from all my neglect. Please forgive me.

Today, I am sharing my favorite appetizer type dish. Zucchini cakes, from The Pioneer Woman and Pastor Ryan. I feel that if you use this basic form for any vegetable really you'll have good "cakes" and therefore happy eaters.

You will need:

1 or 2 Zucchini
2 cloves of minced garlic (1 tbsp)
1/2 cup (seasoned) bread crumbs
3 eggs
1/2 cup of Cheese (Romano, Parmesan, Italian blend, whatever)
salt and peppa to taste
enough olive oil to coat the bottom of a skillet

This makes enough for 4 people.
Start by grating the Zucchini. If, you were to say, be doing this for potato pancakes, I'd vote using frozen hash browns because that's just easier and you're frying it so does it really matter if it's fresh?

Well, I am the one who cuts potatoes when I am making chili cheese fries.. so I don't know what I'm talking about. Normally fresh is best, but grating this takes a long time. I don't think I would if it were potatoes.

 Grate the zucchini (after you've cut off the ends thankyouverymuch) and put it in a towel.

This stuff is wet, you need to basically ring out the towel with the zucchini in there. Use a not white towel, because the liquid is green. Once it's drained throw all the ingredients into a mixing bowl and mix it till it's thick enough to form cakes. Start out with two eggs, and, if things aren't getting together like they ought to then add the third. I've always needed the third egg, but, you never know.

The cheese choice is sort of important. I used pre grated and the crap Parmesan in the green tube because I get too tired after grating all that zucchini to bother with doing the same for cheese. Fresh cheese is always better, but, I'm not super in love with grating so I won't get mad (for this recipe only) if you use the stuff from the store. Here, this time I used Romano and Parmesan and I love what Romano does to it. It's good with the Italian seasoning in the bread crumbs.    

Once the mixture looks like this you're set.

Make the patties about two inches in diameter and a centimeter thick.
Heat the oil over medium high heat. Using olive oil makes this healthy.. and counter acts the cheese or something. Basically it's calorie free and you can eat it on all those diets we're all about to start come January one.

When everything is hot and bothered add the cakes to the oil, and let them cook on each side for about 5-8 minutes

Till they look about like this. On each side of course.

Serve them with ranch. If you like things with a bit of a kick you can sprinkle red pepper flakes over the top, I, however, hate red pepper flakes so I don't do it. But, that doesn't mean I won't encourage you to do so, I'm all about adversity here in my Kitchen. As long as you clean up when you're done.

1 comment:

  1. Those look delicious, even though I'm not a huge fan of zucchini. You have to fresh grate potatoes for latkes, though. Using hash browns is for wusses.