Zucchini Cakes

No, not zucchini cake, loaf, or even bread.  This recipe is for little tiny cakes that are more like fritters.  They are a savory way to enjoy zucchini that will leave you feeling like you’ve used the bounty of fresh zucchini to its best advantage.  This isn’t a recipe that you can use in the dead of winter with defrosted grated zucchini – go ahead and make a loaf of zucchini bread then.  For best results, this requires not only a fresh zucchini, but that you quickly combine the freshly grated zucchini with the other ingredients and get the little cakes in a hot frying pan as soon as you can.   Getting distracted by dogs or husbands once the zucchini is grated will turn your light zucchini cakes into mushy messes that won’t crisp in the frying pan.  So, don’t get distracted!  Fry on!

Italian Zucchini Cakes

1# zucchini
¾ t salt
1/3 C grated Parmesan
1 egg, lightly beaten
3 green onions, sliced (1/4 C) or ½ C onion, chopped
3 T flour
¼ C chopped almonds
1 T pesto or 16 leaves basil, sliced
½ t oregano
2 cloves garlic, minced
¼ t each, thyme, black pepper, and red pepper flakes
Olive oil for frying

Grate the zucchini over a clean kitchen towel.  Roll up the grated zucchini in the towel and squeeze as hard as you can to remove most of the moisture.  Scrape the zucchini into a medium mixing bowl.  Add salt and mix.  Combine cheese, egg, onions, flour, almonds, pesto or basil, oregano, garlic, thyme, black pepper, and red pepper flakes.  Fold into zucchini.  Form into 24 small cakes (about 2 T of mixture for each).  Saute in olive oil, turning once, until browned, about 3 minutes each side.  Serve immediately.

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