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Zucchini Cakes

VegetableStove-TopGastro-Pub

Time: 25 minutes

Yield: 4 servings

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About

If you're craving some veggies as your main course, these Zucchini Cakes can help you out! Who would have thought that grated zucchini could have this much potential?! Well, you're in for one big crunchy, savory, cheesy treat with these guys. We highly recommend a dollop of rich sour cream on top of them to really get the flavors going. After you taste these Zucchini Cakes, beware because your cravings for veggies will be at an all-time high... and hey, that's a great thing!

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Ingredients

  • 3 cups zucchini, grated
  • 2 eggs, beaten
  • 1/3 cup white onion, minced
  • 1/2 cup all-purpose flour
  • 1/2 cup mozzarella, finely shredded
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon cayenne pepper, optional
  • 1/4 teaspoon salt
  • 1 tablespoon vegetable oil, plus more, to taste
  • sour cream, to taste, for serving

Directions

Step 1 -In a medium bowl, add the zucchini, the eggs, the onion, the flour, the mozzarella cheese, the garlic, the basil, the cayenne pepper, and the salt and stir until the ingredients are evenly distributed.

Step 2 -In a large, heavy skillet over medium-high heat, heat 1 tablespoon of the oil.

Step 3 -Drop heaping spoonfuls of the zucchini mixture, 3-4 at a time, into the hot oil and use the back of a spatula to slightly flatten them.

Step 4 -Cook the zucchini cakes until they are golden-brown, about 2-3 minutes per side. Repeat the cooking process with the remaining batter, adding more of the extra oil before each new batch.

Step 5 -Serve the zucchini cakes topped with the sour cream.

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