This is such a simple and rewarding recipe. I also made this for the Bivouac Women's Fitness Event - they seemed to go over very well! This recipe is good for about 4 people, but if you plan on making it for any more people, I recommend you double the recipe. It takes about 30 minutes to make 20 or so cakes.
- 3 Zucchini
- 1.5 TBSP of minced garlic (add a little more or less based on your love of garlic)
- 3/4 cup of bread crumbs
- 1/2 cup shredded Parmesan Cheese
- 2 eggs
- Kosher Salt
- Freshly ground black pepper
- Olive Oil (for the pan)
1. Wash the Zucchini and cut off the ends. Using the large holes of a cheese grater, shred the Zucchini into a clean dish cloth. Squeeze the zucchini in the towel until you've removed as much liquid as possible.
2. Place the zucchini in a medium (or large if you're doubling the recipe) bowl. Add in the garlic, breadcrumbs, cheese, eggs, and kosher salt and pepper to taste. (Side note: Don't go too lightly on the salt because you're worried the cakes will taste salty - salt really makes the flavor of food pop.) Stir will a fork until all the ingredients are well incorporated and the mixture is moist enough to hold a shape.
3. Heat the a 1/4th of a inch of olive oil in a skillet over medium heat. When the oil is hot enough (about 220 degrees), place 5 balls of the zucchini batter into the skillet and flatten it with a spatula. After about 5 minutes (or until the bottom on the zucchini cake is golden-brown), flip the cake over and cook on the other side until done (about 3-5 minutes).
4. Enjoy! The zucchini cakes are pared well with a ranch dipping sauce.