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Zucchini Cakes

by Michele Pesula Kuegler | May 7th, 2009 | Appetizers, Healthy Cooking, Recipes, Tapas Monday
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zucchini-cakeWhen I was working on this Monday’s tapas menu, I wanted a veggie dish that would compliment our Greek theme.  Zucchini seemed to be a prevalent ingredient in Greek menus that I reviewed.  As both of us like zucchini (and the kids generally don’t), it was a great veggie to use for our adults only meal.

I decided that it would be fun to use the zucchini for a fritter sort of dish.  However, I am not a fan of frying which means that I had a problem, as fritters are fried dishes.  So, what I decided to do was make a fritter-style batter but pan-fry my creation in a nonstick pan without oil, giving us non-greasy zucchini cakes.

To make these cakes have more of a Greek flair, I also made some tzatziki sauce.  Tzatziki sauce is a condiment that is newer to my cooking but one that I thoroughly enjoy.  The cooling flavor of cucumber combined with the bite of garlic makes a wonderful pairing of tastes in one sauce.  Served atop piping hot zucchini cakes the sauce rounded out the dish quite nicely.

Served with Nachos with a Greek Twist, we had a delightful Greek tapas dinner on Monday.

Zucchini Cakes


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Ingredients
  1. 2 medium zucchinis, grated
  2. 1 egg, beaten
  3. 2 scallions, diced
  4. 1/2 cup flour
  5. salt & pepper
Instructions
  1. Sprinkle grated zucchini with a little salt, and allow to sit for 5 minutes.
  2. Wrap zucchini in a few layers of paper towels, and squeeze gently to remove moisture.
  3. Use additional paper towels, if needed, to remove all excess liquid.
  4. In a medium bowl, combine zucchini, egg, scallions, and flour.
  5. Grind a little fresh pepper onto mixture, and stir.
  6. Heat large nonstick frying pan over medium heat.
  7. When warm, spoon a generous tablespoon of zucchini mixture into frying pan.
  8. Repeat with addition batter. (You should be able to fit about 5 or 6 fritters in your pan.)
  9. Cook for 2-3 minutes, or until golden brown, and flip.
  10. Cook second side for another 2-3 minutes, again until golden brown.
  11. Move to serving plate, and cover with foil to keep warm.
  12. Repeat cooking directions for second batch.
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3 Comments
  1. Auntie E says:

    Greek Twist, loving it… a great way to get kids to eat Veggies. Looks good to me!

  2. contrariwise says:

    I never know what to do with zucchini, but this sounds like a great idea. Especially with the Tzatziki sauce. I think I’m going to have to try it.

  3. […] spinach and cheese, to entrées, such as stirfry, it is a wonderful ingredient.  Last year, I made Zucchini Cakes as part of a Tapas Night dinner.  Recently, I decided to try a different version of those […]

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