Zucchini Cakes

My dad and I make these every year when we get fresh zucchini from our neighbors’ gardens. We have experimented plenty of times and finally came up with a perfected recipe!
You will need:

2 zucchini
2 eggs
1/4 cup milk
1/3 cup grated Parmesan
1/2 cup flour
1/8 tsp pepper
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp parsley flakes
1/8 tsp paprika

Clean the zucchini and roughly chop in fourths. Shred zucchini in your food processor. Set the shreds in a light dish towel and bring the corners of the towel up around the zucchini. Squeeze as much juice as possible from the zucchini. NOTE: this step is important. Make sure to get all the juice out or your cakes will be soggy. Also, the green should come out of your dish towel, ours always did. Dump the zucchini shreds into a large bowl and mix in the milk. In a separate bowl, whisk the eggs and toss that into the bowl along with the flour and parmesan. You may have to adjust the milk and flour with how much zucchini you have. Next, put all remaining ingredients and spices into the bowl. Mix it all up! Pour about an inch of oil into the bottom of a large pan. Heat the oil to medium heat. When the oil is ready, form your zucchini mixture into balls. We use an ice cream scooper for ours. Plop the balls into the hot oil (carefully) and kinda flatten them in the pan. Cook the cakes for about two minutes on each side. Best served with parmesan on top or extra salt and pepper. Bon appetit!

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