If you have an abundance of fresh zucchini and need a new way to use it, keep reading. Sauté it, bake a loaf of delicious zucchini bread or fry up a batch of these savory skillet cakes. They’re not exactly a pancake because they contain no leavening agent. More similar to a potato cake, these patties are a great appetizer, side dish or meatless entrée. They would also be delcious as a meatless burger substitute. Make them large for full suzed burgers or follow the directions as stated for the perfect slider.
Zucchini contains a lot of water, so it’s important to get the majority out before proceeding with the rest of the recipe. Otherwise, they will be soggy and not fry up well.
Fresh dill and chives pair well with the zucchini, but feel free to experiment with your favorite herbs. Use caution when using herbs such as rosemary or tarragon, which can easily overpower the subtle flavor of the zucchini.
Zucchini Skillet Cakes
- 2 1/2 cups grated zucchini (approx. 3 medium)
- 1 teaspoon salt
- 2 tablespoons chopped red onion
- 1 teaspoon chopped fresh chives
- 1 teaspoon chopped fresh dill
- Pinch of cayenne pepper
- 1 teaspoon grated lemon zest
- 1/2 cup fresh bread crumbs, plus more if needed
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 1/2 teaspoon freshly ground black pepper
- Vegetable oil
- Sour cream and extra chives for garnish, if desired
Place zucchini is a large fine mesh strain and set over a large measuring cup or bowl. Sprinkle 1 teaspoon of salt over zucchini and let stand for 30 minutes.
In the meantime, Combine red onion, chives, dill, cayenne, lemon zest, bread crumbs and cheese in a medium sized bowl.
Working with just a handful of zucchini at a time, squeeze out remaining liquid and add to the breadcrumb mixture. Add the egg and stir to combine. If mixture seems too wet, add more bread crumbs, a tablespoon at a time until they are still moist, but will stick together when dropped into the skillet. If mixture seems too dry, add water, one tablespoon at a time until cakes are the right consistency.
Heat a large skillet over medium heat; add 2 tablespoons of oil. Drop by 2 tablespoon potions onto hot skillet. Fry the zucchini cakes for about 2 minutes on each side or until golden brown. You will have to fry these in batches as to not crowd the pan. Drain on paper towls. Garnish with a dollop of sour crean and some chopped chives, if desired.
Makes about 15-20 mini zucchini cakes
Broken Arrow Farmers’ Market
It’s almost September. That means that there are only approximately six weeks left for this year’s farmers’ market. The market opened in mid April and will close for the season on October 15. Be sure to visit before it’s gone. The market is held every Saturday from 8:00 a.m. – 12:00 p.m. at 418 South Main in the beautiful outdoor pavilion.