Zucchini Cakes
Literally just threw these together on a whim. Dad gave me a zucchini from the garden and I had to make something with it before it ended up in the compost. We were pretty pleased with the outcome.
Zucchini Cakes
Equipment
- 1 frying pan
- 1 food grater
Ingredients
- 2 cups Zucchini, shredded
- 1 each Egg
- ½ cup Plain Bread Crumbs
- ⅓ cup Grated Romano or Parmesan Cheese
- 1 tablespoon Fresh Parsley, chopped
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Dried Marjoram
- Salt and Pepper, to taste
- Vegetable Oil (for frying)
Instructions
- Heat 1 inch of oil in a frying pan over medium heat
- Combine all of the ingredients together in a bowl
- Scoop approximately 1 to 1½ tablespoons of the mix and round into balls before placing in the heat oil
- Gently press down on the ball until flattened and about 1 inch thick
- Fry for 1½ to 2 minutes on each side or until golden brown. Do not turn too soon or the cake may fall apart.
- Remove from oil and place on a towel line plate to absorb the excess oil before serving.
