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Author Topic: Zucchini Cakes  (Read 1697 times)

Offline ValerieJ

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Zucchini Cakes
« on: July 14, 2009, 08:01:10 AM »
It's that time again... zucchinis everywhere

Here is a recipe I adapted-- then below, adapted further.  A great way to incorporated the plethora of zucchinis in the markets right now.

adapted from

4 medium zucchini or yellow squash, grated
1/2 onion, grated
1 1/2  teaspoon high quality sea salt
1/2 of a lightly beaten egg
1/2 c. shredded goat cheddar
1/2 c. rice flour (or other flour of your choice)
1/4 c. cornmeal
black pepper to taste
1 1/2 teaspoons grapeseed oil

1.  Combine grated zucchini and onion with salt and set in colander to drain for thirty minutes.
2.  After thirty minutes, squeeze and drain as much excess liquid out of zukes as possible.
3.  Combine zucchini with eggs and cheese.  Add flour, cornmeal and pepper.
4.  Drop by tablespoon onto oiled skillet and cook for 5 minutes on each side or until golden brown.


substitute cheddar with feta (reduce amount), sub green onions for regular (no need to salt and drain these), add some corn, garlic and fresh basil and serve with a cherry tomato salad.