1lbShredded zucchinishould be about 2 cups after water is squeezed out of it
1tspKosher saltdivided
2Scallionschopped; can substitute chives
1TbspParsleychopped/minced
2tspFresh oreganominced
¼cupPanko
2ozShredded parmesancan use asigo, manchego, or pecorino
2Tbspflourall-purpose
2tspBaking powder
2smalleggsuse 1 whole egg plus 1 egg yolk; keep them cold
1Tbspolive oilrefined or “light” for high heat (may want to use 2 Tbsp)
Instructions
Turn the oven on to low (250 degrees F).After the zucchini is shredded (use the large holes of a box grater), dry it as much as possible with paper towels. Place shredded zucchini in a colander, salt with about 1/4 tsp salt and let stand 15-30 minutes. The salt will draw out more of the water. After 15-30 minutes hold colander over sink and press firmly with a rubber spatula to force out water. Alternatively, wrap zucchini in paper towels or a dish towel and squeeze until dry.
1 lb Shredded zucchini
In a large bowl, combine the dried zucchini, scallions, herbs, panko, cheese, flour, baking powder and salt. Stir together with a spoon. In a small bowl, whisk the cold egg and egg yolk together briefly and then fold into the zucchini mix.
1 tsp Kosher salt, 2 Scallions, 1 Tbsp Parsley, 2 tsp Fresh oregano, 1/4 cup Panko, 2 oz Shredded parmesan, 2 Tbsp flour, 2 tsp Baking powder, 2 small eggs
In a saute pan or skillet, heat the oil over med-high heat. When oil just starts to smoke, spoon in the zucchini batter to form small flat rounds (about 3“ cakes). Don’t overcrowd the pan - you will need to cook in 2 batches. Cook 1-2 minutes, or until golden brown on the bottom. Flip them over with a spatula and cook other side for 1-2 minutes. or until golden brown. Keep first batch warm in the oven while making second batch.
1 Tbsp olive oil
Serve warm with a dollop of sour cream or a yogurt-caper dipping sauce (see recipe in the notes)
Video
Notes
To make Yogurt-caper dipping sauce: In a food processor, puree 1 cup greek yogurt, 1/4 cup good olive oil, 1/4 cup drained capers, 1/2 tsp lemon zest, salt & pepper.To make harissa sauce see this recipe