Stack Happy by Karly Campbell

Author:Karly Campbell
Language: eng
Format: epub
Publisher: Cedar Fort, Inc.

Garlic parmesan Zucchini Cakes

Zucchini cakes are a perfect way to use up all of that summer zucchini. The outside of these cakes is crispy, and the inside is perfectly moist. These make a great side dish to just about any type of grilled meat.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 10 (2-inch) pancakes

2 medium zucchini

¼ cup flour

1 egg, beaten

2 Tbsp. grated Parmesan

2 cloves garlic, finely grated

½ tsp. salt

Oil, for frying

Wash and grate the zucchini. Add the zucchini, flour, egg, Parmesan, garlic, and salt to a medium bowl and stir to combine.

Heat a large skillet over medium heat and add just enough oil to lightly coat the bottom of the pan.

Drop spoonfuls of the zucchini mixture into the hot oil and flatten lightly with the back of the spoon, leaving at least 1 inch of space between each zucchini cake. Cook for 3 minutes or until the bottoms are golden brown. Flip and continue cooking until browned.

Drain on a paper towel–lined plate and serve warm.

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