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zucchini cakes

Delicious crispy zucchini cakes packed with fresh herbs and cheese, perfect as a side or snack.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups grated zucchini from 2 medium zucchinis, squeezed of excess liquid
  • 2 large shallots finely chopped
  • 0.25 cup fresh chives
  • 0.25 cup parsley chopped
  • 1 clove garlic minced
  • 2 large eggs
  • 0.25 cup grated Parmesan cheese
  • 7 tbsp whole wheat flour
  • kosher salt and fresh pepper to taste
  • olive oil spray

Method
 

Preparation Steps
  1. Grate zucchini using the large holes of a cheese grater and measure two cups. Dry it out by squeezing with a clean dish towel or paper towels. Place in a large bowl.
  2. Add flour, shallots, garlic, parsley, chives, eggs, cheese and season with salt and pepper.
  3. Heat a large skillet over medium heat and spray with olive oil.
  4. Drop tablespoons of the batter into the skillet. Cook about 2 minutes per side until golden brown. Set aside and keep warm.
  5. Spray more oil in the skillet as needed, and continue with remaining batter. Makes about 10 to 12 pancakes.

Notes

Serve with a dollop of sour cream or yogurt for added flavor.