Zucchini has been on the mind and table a lot lately. So we are trying all kinds of new and delicious ways to eat the versatile veggie. We tried this the other day and it’s quickly becoming a new family favorite that will be making an appearance sooner rather than later. One of the great things about this recipe is you can use whatever cheese, and seasonings your would like or have on hand.
Let me show you how easy they are.
Ingredients: 1 large zucchini, finely grated and drained, 1 small onion, chopped, 1 egg, beaten, 1/2 cup freshly grated Romano cheese, 1/4 cup milk, 1 cup all-purpose flour (more if needed), salt and pepper to taste, garlic powder to taste, pinch of red pepper flakes (optional), 1/4 cup vegetable oil
First off grate the zucchini over a thin kitchen towel
then pick it up from all sides and hold over the sink and squeeze as much liquid out as you can.
Place the zucchini in a large bowl.
then grate the onion
add to the bowl along with 1 beaten egg
add the romano cheese (you could easily use cheddar, Parmesan, mozzarella, or whatever floats your boat)
Then add the milk
flour (I like to use white whole wheat flour), add more if you think it needs it.
about 1 tsp salt
and 1/2 a tsp pepper
sprinkle in some garlic powder to taste
and a pinch of red pepper flakes
Mix until its all incorporated, if the mixture looks dry you can add a little more milk.
Then in a large skillet over medium high heat add a tablespoon of oil, let it heat up.
Then add a spoonfuls of the zucchini batter
Press flat so it will cook evenly
Once the sides look brown and slightly dry, go ahead and flip them over.
cook for another 2-3 minutes, then set aside to cool. Continue till all is cooked, adding more oil as needed.
We served with a little ranch and a sprinkle of red pepper flakes.
This is totally optional, but we just love ranch for dipping.
and dipping, yum!
Print This RecipeZucchini Cakes
1 large zucchini, finely grated and drained
1 small onion, chopped
1 egg, beaten
1/2 cup freshly grated Romano cheese
1/4 cup milk
1 cup all-purpose flour (more if needed)
salt and pepper to taste
garlic powder to taste
pinch of red pepper flakes (optional)
1/4 cup vegetable oil
In a large bowl, mix together the zucchini, onion, eggs, Romano cheese, milk, and flour. Season with salt, pepper, garlic powder, and red pepper flakes.
Heat about 1 tablespoon of oil in a large skillet over medium heat. Drop 1/4 cupfuls of the batter into the skillet, and flatten slightly with the back of a spatula. Turn cakes over when the center appears dry. Cook on the other side until golden brown. Set aside and keep warm. Add more oil to skillet as needed, and continue with remaining batter.
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