March 20, 2010
Zucchini CakesBy Megan ValentineIngredients2 1/2 cups grated zucchini1 beaten egg 1 cup Japanese bread crumbs (Panko) 1/2 cup minced yellow onion 4 tsp. Old Bay seasoning 1 tsp. salt (or to taste) freshly ground pepper to taste flour for dusting cakes, about 1/2 cup olive oil sour cream tomato, diced basil, chopped DirectionsCombine zucchini, egg, breadcrumbs, onion, Old Bay, salt and pepper in mixing bowl. Shape into patties three inches in diameter and about 1/2 inch thick. Spread the flour onto a dinner plate and coat the cakes, one at a time, lightly with flour.Heat a large saute pan over medium-high heat with 2 T olive oil. Saute the cakes until golden brown on both sides, about six minutes total. Don't crowd pan. Add a little more oil if pan gets dry. Serve cakes hot garnished with a dollop of sour cream, diced tomatoes and fresh basil. Recipe courtesy: Chef Roy Harland, Slates Restaurant Most PopularMore Good StuffAdvertisement
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