Description
Mediterranean zucchini cakes bring summer garden freshness to your plate with crisp herbal notes and golden-brown edges. Savory patties packed with parmesan and garlic invite kitchen adventurers to savor each delightful Mediterranean-inspired bite.
Ingredients
Main Ingredients:
- 2 medium zucchinis, grated
- 1 egg, beaten
- ½ cup breadcrumbs (panko or regular)
- ¼ cup grated Parmesan cheese
Seasoning and Herbs:
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 clove garlic, minced
- 2 tablespoons chopped fresh herbs (parsley or basil)
- ½ teaspoon garlic powder
Binding and Cooking Ingredients:
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil (for frying)
Sauce Ingredients:
- ½ cup Greek yogurt or sour cream
- 1 tablespoon lemon juice
- Salt & pepper, to taste
Instructions
- Moisture Management for Zucchini
Shred zucchini using a box grater, then transfer to a fine-mesh strainer. Generously salt the shredded vegetable and allow it to rest, enabling excess liquid to drain naturally. After 10 minutes, firmly press the zucchini using a clean kitchen towel, extracting maximum moisture to prevent soggy cakes.
- Crafting the Flavor Foundation
Combine the well-drained zucchini with breadcrumbs, grated Parmesan, minced garlic, whisked egg, and a harmonious blend of herbs and spices. Incorporate flour to bind the mixture, ensuring each patty holds its structural integrity. Gently fold ingredients until evenly distributed, creating a cohesive texture.
- Precision Culinary Transformation
Mold the mixture into uniform circular patties, approximately two inches in diameter. Heat olive oil in a heavy-bottomed skillet over medium-high temperature. Carefully place the zucchini cakes into the pan, allowing each side to develop a golden-brown crisp exterior, roughly 3-4 minutes per side.
- Presentation and Accompaniment
Transfer the perfectly cooked zucchini cakes onto a paper towel-lined plate to absorb residual oil. Plate the cakes while warm, accompanied by a tangy Greek yogurt sauce or a bright citrus garnish. Serve immediately to maintain optimal crispness and flavor profile.
Notes
- Squeeze zucchini thoroughly to prevent soggy cakes, using a clean kitchen towel or cheesecloth to remove maximum moisture.
- Experiment with different herbs like basil, thyme, or dill to customize the flavor profile and add personal flair.
- Create gluten-free version by substituting breadcrumbs with almond flour or gluten-free panko for those with dietary restrictions.
- Transform into mini appetizers by making smaller, bite-sized cakes perfect for parties or as a crowd-pleasing finger food.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Lunch, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 30 mg