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Zucchini Cakes

These can be served as an appetizer, entree or side for 4 people along with a salad, another side dish—and even meat.
Course Appetizer, Main Course
Cuisine American
Keyword fritters, zucchini
Servings 4
Author The Cowgirl Gourmet adapted this from a recipe in the May 2007 Bon Appetit

Ingredients

  • 2 1/2 cups coarsely grated zucchini about 3 medium zucchinis
  • 1 teaspoon kosher or sea salt divided (1/2 teaspoon for grated zucchinis and 1/2 teaspoon to add with wet ingredients)
  • large organic egg beaten
  • 1 large organic egg yolk with white set aside in case you need to add more moisture
  • 1/2 cup or more all-purpose flour or brown rice flour (if you are gluten-free)
  • 1/2 cup fresh Italian parsley chopped
  • 1/4 cup green onions chopped
  • 1 garlic clove diced
  • 1/4 cup corn kernels frozen is fine
  • 1/4 cup yellow onion minced
  • 1/4 cup green or red pepper green or red pepper, chopped
  • 1/4 cup Parmesan cheese grated
  • Basil chopped, for garnish, if desired
  • 1/2  cup extra virgin olive oil approximately, you may need more

Instructions

  1. Place grated zucchini in a sieve or colander, sprinkle with 1/2 teaspoon salt and place over a large bowl. Let stand 15 minutes. Press out excess liquid until you can't get any more. (I put the zucchini in a thin kitchen towel to squeeze out the liquid.) Place zucchini in a dry bowl.

  2. To the zucchini, add the beaten egg and egg yolk, 1/2 cup flour, Parmesan cheese, and 1/2 teaspoon salt. Mix in parsley, corn, green onion, yellow onion, green and/or red peppers, basil and/or garlic (both of which are optional) and stir until combined. If batter is still very wet, add more flour 1 spoonful at a time. If batter needs more moisture, add the reserved egg white.

  3. Heat 4 tablespoons of olive oil in a large skillet over medium heat. Working in batches, drop by heaping tablespoons (or to the size you want) into the skillet and flatten a bit with the back of the spoon. Fry until golden, about 5 minutes on each side, adding more olive oil as needed. Transfer to paper towels and sprinkle with a little more salt to taste and freshly ground black pepper.

Recipe Notes

For an extra zing, I top mine with a dollop of chipotle-lime-mayo which I make by adding 2 teaspoons chipotle juice or 1 chopped chipotle to 2 tablespoons mayo and the juice of 1/2 of a lime. But be sure and add the chipotle in small portions so you can adjust to your personal taste...I like things zippy. You can buy a small can of chipotle and refrigerate the leftovers in a plastic container for several months. You could also just use a dollop of sour cream.