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Zucchini Cakes


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Member since 2009

Serves | Prep Time 20 | Cook Time 20

Ingredients

3 medium zucchini
2 large eggs
1 cup bread crumbs
2 ounces Parmesan cheese, finely grated (about ½ cup)
1 clove garlic, finely chopped
About 1/2 cup vegetable oil


Coarsely grate zucchini. (There should be about 3 cups.) Wrap towel around zucchini, squeezing out as much liquid as possible. Transfer to medium bowl, then stir in eggs, bread crumbs, Parmesan, and garlic. Scoop with 1/8 cup scoop and roll into balls. Flatten into little cakes.


In heavy large skillet over moderately high heat, heat 1/4-inch oil until hot but not smoking. Working in batches, drop cakes into oil.


Fry, turning once, until golden brown, then transfer to paper towels to drain. Serve warm or at room temperature. (Best served right after frying, but can be prepared ahead and kept at room temperature up to 2 hours. If desired, rewarm in 350°F oven, turning once, 10 minutes.)


Pairs Well With


Notes

Crisp and green and good!

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