Zucchini cakes
(Have you ever wondered how does my “Emperor” look like? Take a look at those fingers holding the zucchini cake. Can you guess?)
When I was browsing through some food blogs, I came across another interesting recipe using zucchini. The cooking method is totally different from my previous posting. As it only required some simple ingredients and demonstrated all the steps with illustrations, I was so impressed and can’t wait to try it out the next day.
Below is the original recipe extracted from The Pioneer Woman: (for steps by steps illustration, please refer to this link)
Ingredients:
1 large zucchini
1 tbsp minced garlic
½ – ¾ cup of breadcrumbs
½ cup 4-cheese Italian Blend (or Parmesan or Romano)
1 -2 eggs
Kosher salt
Freshly ground black pepper
Olive oil (cooking)
Methods:
1) Wash and cut the ends off of one large zucchini. Shred it using the large holes of a cheese grater. Squeeze the shredded zucchini inside of a clean towel until you’ve removed as much liquid as possible.
2) Place shredded zucchini into a medium sized bowl. Add minced garlic, breadcrumbs, cheese (shredded), egg and kosher salt and pepper to taste. Stir with a fork until well mixed.
3) Heat olive oil (about ¼ inch deep in bottom of skillet) to a medium heat. When the oil is hot enough drop a glob of zucchini batter into the skillet and flatten it a bit. After about 2 minutes, turn the cakes over (they should be a nice golden-brown) and cook on the other side until done (about 2-3 minutes)
4) Serve with the dipping sauce of your choice and enjoy!
3 things that I had modified:
a) As I didn’t have a large zucchini on hand, the mixture I made was slight dry. So I made them into small patties.
b) I used lesser oil and pan-fried the patties.
c) I used 2 types of freshly grated cheese: parmesan and mozzarella
Results: Although it has more cheesy taste, it is still delicious! If you are looking for a simple recipe which uses zucchini, give it a try!
If you like this article, please share:Update:
- This post was featured in The Stir by CafeMom (Jan 2010) – Toddler Finger Foods: 7 meals they will pick up and eat.
- Please also check out : zucchini cakes – revisit
so cute! I thought they resemble potato patties … haha nice teaser shot of your emperor showing only fingers =P
Thanks for the visit to my patio. You have a beautiful blog. my zucchini recipies have always been a failure. your cakes look wonderful. will surely give a try.
Hi noobcook,
Tks for your kind comments. He complaint of arms n fingers pain after the photo-shooting. Hahaha…!
Hi sharmi,
Tks for your kind comments. Hope your kids will luv them too!
These look delicious. I make these too but without any eggs!!
Apu
Hi Apu,
Tks for dropping by and your kind comments. I will try to make some without eggs next time. ;P
I’ve tried this recipe just now… And my daughter & even my husband – the very picky eater like it very much.. First time zucchini for the whole family & thanks to the recipe, we will try to consume more zucchini from now on… 😀 LOL… thank you
Rini: Thanks for your kind feedback. So glad that it suits your family’s palate! 🙂
Great recipe! Do you know if I could freeze some of these uncooked and then take them out to cook when needed?
Kendall: Thank you! I have tried the freezing method but it sounds feasible to me. You may give it a try but do not freeze them for more than a week. 🙂
These are delicious however I found them to be very greasy so I will try baking them next time. They also taste good added to chicken parmigiana
Jen: Thank you for sharing your feedback! 🙂