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Wednesday, December 23, 2009

Zucchini Cakes

One thing I've noticed is that when I'm writing I have the tendency to spell zucchini with two z's. I don't know why. Maybe it's because there are two c's or some other factor. Anyway...These are great. A type of veggie cake. Think the crab cake but with zucchini. Shredded some zucchini and set it aside with some salt. That helps take the moisture out of the vegetable. Easier to cook with. It's a neat little trick I learned a couple months ago. It good to use if you're going to roasting and baking with certain watery vegetables. It helps them crisp up during the cooking process.

After I strained all the liquid, I mixed in some binding agents like an egg, flour and my all too favorite panko crumbs. i really don't know where I'd be without that stuff. Then I did a quick pan-fry. I paired it with a simple garlic yogurt sauce.

With Christmas just a couple days away I'm scrambling to get everything done. And I mean DONE!!! I barely just finished baking my (now-a-tradition) giveaway treats, so I'm glad that's over with. They're all wrapped in lovely little gift boxes and ready to go to the recipient. Come Christmas day, I just want to be able to eat some honey baked ham and all the other foods i have planned and chill out the whole day through. Maybe light a fire in the fireplace.

Makes 6 to 8 cakes

Zucchini Cakes

4 small to medium zucchini
2 eggs - lightly beaten
3 Tbps all purpoase flour
1 1/2 c panko crumbs
garlic yogurt sauce (recipe below)

Shred the zucchini and sprinkle some salt over and toss. Set aside in a strainer over a bowl or over some paper towel. This will take out some of the extra moisture from the zucchini. Toss out the liquid and squeeze out any liquid that remain with in the shredded pieces. Place in a separate and clean bowl.

Add the egg, flour and panko. Mix until a chunky mixture and divide it into 6 cakes.

Heat some canola oil in a skillet. Sear each side of the cake until brown. Roughly 3-5 minutes for each side. Place the finished patties on a paper towel to drain off any excess oil.

To bake place in a 400˚F oven on a baking sheet for 15-20 minutes.

Garlic Yogurt Sauce

3 Tbsp plain greek yogurt
1-2 tsp hot sauce
1/2 Tbsp garlic powder

Combine all ingredients together.


Anna A. said...

They look delish and super festive! I love it! I will have to make these soon.

The Local Cook said...

What a great idea! Will have to remember this for next summer when I have zucchini coming out of my ears

Heavenly Housewife said...

Ah, these look wonderful. Love the sauce too.

Ambika said...

So simple and elegant!!

Catherine said...

Jenn this looks delicious! I love the sauce!
Happy Holidays and Happy New Year! :)

Andrea@WellnessNotes said...

Love, love, love the cakes. And the yogurt sauce sounds very yummy!

Sophie said...

I so love courgettes cakes,...they feel like summer,..& that sauce is a lovely & tasty accompany!


theUngourmet said...

I have shredded zucchini in the freezer. Can't wait to try this one!

Merry Christmas Jenn! :D

Jen @ My Kitchen Addiction said...

Yum! These look wonderful. I'm so sick of sweet stuff right now (a few too many cookies), so these sound like a perfect snack. I just need to find some zucchini!

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