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Prep Time: 0 Minutes Cook Time: 6 Minutes |
Ready In: 6 Minutes Servings: 6 |
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This is a fantastic recipe for the last of the Zucchini from the garden, or if you just want a unique appetizer or side dish...Delicious..... Ingredients:
1 large zucchini |
1 tbs minced garlic |
1/2 cup of panko breadcrumbs |
1/2 cup 4 cheese- italian blend (or parmasean or romano) |
2 eggs |
kosher salt |
fresh ground pepper |
olive oil, or canola |
Directions:
1. Wash and cut the ends off one large zucchini. Shred it using the large holes of a cheese grater. Squeeze the shredded zucchini inside of a clean towel until you have removed as much of the liquid as possible.
2. Place the shredded zucchini into medium sized bowl. Add the garlic, Panko, cheese, egg and salt and pepper to taste. Stir with a fork until well mixed.
3. Heat Olive oil to a medium heat in large skillet. When the oil is hot, drop a large spoonful of the zucchini batter in and flatten a bit with a fork. After about 2 minutes, turn the cakes over and cook on the other side until done..
4. Splash a few red pepper flakes...
5. Serve with your favorite dipping sauce or sour cream!
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