Zucchini Cakes

“So how do they taste?” I ask my wife as I sit down at the table.

“Zucchini-y,” she responds. “They’re good. Just lots of zucchini.”

Well these cakes, patties, fritters do have quite a bit of zucchini in them.  I do recommend patting the shredded zucchini with some paper towel to remove the moister so they will hold a bit better.  I also added twice the amount of the whole wheat flour to help with hold.

The cakes go great with a simple side side. Tonight I had some local organic arugula left over from the South Pasadena Farmers’ Market.  I also sliced some cherry tomatoes and added a bit of grated parmesan cheese then topping the salad with a simple dijon mustard vinaigrette.

The recipe made 7 cakes, so plan for about 6-8 depending on the size you make them.  Also I found the cooking time to be a bit longer, about 4-5 minutes each side, since you don’t want the pan on high, but rather medium-high heat and turning often so not to burn.

Full Recipe: Zucchini Fritters.