I’m still milking summer, and therefore, I’m still wearing dresses to work and buying zucchini and squash in the masses. I was hesitant to try these zucchini cakes, because I had made the cauliflower fritters in the past (a similar recipe) and wasn’t really crazy about them. But don’t be fooled, the zucchini version is good! And, they took like 10 minutes to make. Totally worth it.
Makes about 10 fritters
- 1 large zucchini
- 1 large egg (you might need 2…)
- 1 cup panko bread crumbs
- ½ cup parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon minced onion or onion powder
- salt & pepper to taste
Shred the entire zucchini using a cheese grater. Remove excess moisture by putting the shredded zucchini in a clean dish towel and squeezing it over the sink.
In a medium sized mixing bowl, combine all ingredients. I started with just one egg but the batter didn’t become moist enough, so I added a second.
Take a tablespoon of the batter in your hands and roll it into a ball, then flatten into a rounded patty shape. Place the fritters on a large skillet sprayed lightly with cooking oil. Push down with a spatula to flatten. Flip the fritters when the bottom is browned, and brown the other side.
Serve with ranch dipping sauce… or what would be amazing, is the chipotle sauce from the chipotle chicken crunch wraps!