Close
Tweet
Ingredients
| zucchini squash (grated): 4 cups (shredded) |
| onions (chopped): 1/2 cup (grated) |
| panko bread crumbs: 1 cup |
| eggs: 2 |
| Kosher salt: 1 tsp |
| baking powder: 1/2 tsp |
| olive oil: 4 Tbl (divided) |
| grated parmesan cheese |
| parsley: 4 |
Zucchini Cakes
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
9 serving(s)
Tags
- Strain zucchini and onion in a salad spinner to remove excess moisture.
- Transfer to a large bowl and stir in the panko.
- Whisk eggs, salt and baking powder together in a small bowl then stir into zucchini mixture.
- Heat 2T oil in a nonstick skillet over medium. When hot drop mounds of batter into thepan using a 1/3-cup measure.
- Fry cakes until golden, then carefully flip and cook until golden on the other side, about 4 minutes per side.
- Transfer to a paper towel-lined plae and keep warm; fry remaining cakes in remaining oil.
- To serve divide Diavolo Sauce among 4 plates, top with 2 cakes, and garnish with Parmesan and Parsley.