Another Playful Way To Serve Zucchini- Zucchini Cakes


1/2 small onion, grated
1 medium carrot, grated
1 clove garlic, grated
2 cups Panko (Japanese style) breadcrumbs or plain breadcrumbs
1/2 cup of your favorite cheese, grated (optional)
2 tablespoons all-purpose flour
2 tablespoons eggs+ 2 milk, lightly beaten
1 teaspoon tsp salt ½ black pepper for frying


In a bowl combine all the ingredients and let them stand for 5 minutes, so that breadcrumbs absorb all the moisture.
Place a n aluminum foil covered baking sheet into a 250*F preheated oven.
Put skillet over medium heat. Pour in oil until it reaches about 1/2 an inch on the sides of the skillet. When oil is hot start frying your zucchini cakes. And don't overcrowd the skillet, so that the temperature of oil won't go down to much; 6-7 cakes at a time.
My zucchini cakes are small, because small cakes are easier to turn and handle.
Stack your cooked cakes into the oven, so they will all be hot and crispy when it's time to serve them.
Serve your cakes with your favorite sauce as an appetizer, side dish, or just a light snack.


Zucchini is that kind of veggie that can be cooked in so many different ways and even used as a moisturizer when baking chocolate cake, because it has a very mild flavor that is easily overpowered or infused. And a zucchini has more potassium than a banana that is why it should be more frequently on our dinner table.

Another playful way to serve your zucchini. These zucchini cakes can be even transformed into a veggie hamburgers. Just another way to bring a variety to your home cuisine.


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Saturday, November 13, 2010 - 3:47pm


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