Zucchini Cakes with Lemon Zest
That’s a good looking zucchini cake isn’t it? This was my first shot at making these and I’m not gonna lie, it was a little bit more labor intensive than I thought it would be. But the end result was worth it.
You just shred up the zucs and some potato, add onion, lemon zest (I loved the lemon zest!), chives and egg, form up your cakes and lightly pan fry them.
It’s mostly the Mise en place (oh I’m fancy) that takes a lot of time.
We had ours for lunch, but they would be awesome for breakfast or even a light dinner. I topped them with some tzatziki sauce too. (I saw them first here, via pinterest and was craving them ever since).
Zucchini Cakes (recipe slightly adapted from Alexandra’s Kitchen)
3 grated zucchinis
1 cup coarsely grated red potatoes
pinch of flour
1 handful chopped chives (or whatever herb you like)
Zest of one lemon
1/2 cup diced white onion
2 tablespoons olive oil (or cooking spray)
1. Grate your zucchini and potato, then squeeze out as much water as possible in a colander. Spread out the veggies and sprinkle with salt. Let sit for at least 30 minutes to drain.
2. After 30 minutes, squeeze veggies out again and wrap in paper towels. Squeeze again. Sprinkle veggies with more salt and a pinch of flour. (It’s important to get out as much water as possible or they won’t fry up)
3. In a bowl, whisk together eggs, chives and lemon zest. Add salt and pepper to taste. Add onion and egg mixture to zucchini and potatoes in a large bowl. Combine.
5. Preheat oven to 200˚F. Place your olive oil or cooking spray in a large frying pan, heat on medium. Add small handfuls (size of a small meatball) to your pan and cook until golden brown on each side, flattening with a spatula.
6. Keep the fritters that are done warming on a foil covered cookie sheet in your preheated oven while you pan fry the rest. Serve warm!