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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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from Cuisine at Home December 2007. Serve with Diavolo Sauce. in this season of non-stop eating, this vegetable centered dinner is a welcome change of pace Ingredients:
4 cups zucchini, shredded |
1/2 cup onion, grated |
1 cup panko breadcrumbs |
2 eggs |
1 teaspoon kosher salt |
1/2 teaspoon baking powder |
4 tablespoons olive oil, divided |
parmesan cheese, grated |
4 fresh parsley sprigs |
Directions:
1. Strain zucchini and onion in a salad spinner to remove excess moisture.
2. Transfer to a large bowl and stir in the panko.
3. Whisk eggs, salt and baking powder together in a small bowl then stir into zucchini mixture.
4. Heat 2T oil in a nonstick skillet over medium. When hot drop mounds of batter into thepan using a 1/3-cup measure.
5. Fry cakes until golden, then carefully flip and cook until golden on the other side, about 4 minutes per side.
6. Transfer to a paper towel-lined plae and keep warm; fry remaining cakes in remaining oil.
7. To serve divide Diavolo Sauce among 4 plates, top with 2 cakes, and garnish with Parmesan and Parsley.
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