This is another recipe that I found in my mom’s recipe file. She used to make these in summer and when the zucchini plants were exploding. These were kind of a love hate relationship. I loved the finished project, but it was my job to shred the zucchini. With 4 hungry brothers to feed that would always mean a lot of zucchini to grate on a box grater. Today I use a food processor which makes the process much easier!
These are great served with corn on the cob and sliced heirloom tomatoes from the garden. It makes the perfect summer meal. I like to serve mine with a Remoulade Sauce They also freeze well.
Zucchini Cakes
2 ½ Cups Raw Zucchini shredded
1 Egg
2 Tablespoons melted Butter
1 Cup Panko Bread Crumbs (add a little more if your mixture is too wet)
¼ Cup Onion minced
1 ½ teaspoon Old Bay Seasoning
¼ Cup Flour for dredging (You can substitute Cup 4 Cup Gluten Free Flour)
½ Cup Oil for frying ( I use canola or grapeseed oil)
In a large bowl, combine the shredded zucchini, egg and melted butter. Stir in Panko, onion, and seasoning and mix well.
Shape the mixture into golf ball sized balls and roll in the flour.
In a medium skillet, heat the oil over medium high heat until hot. Place the zucchini balls in the pan and gently flatten them with your spatula until they are about ½ inch thick. Fry on both sides until golden brown. Place the cakes on wire rack lined with a paper towel to absorb any oil from the cake. Cover them with foil to keep warm while you fry the remaining cakes. (makes about 12 small cakes or 6 large cakes). Serve with the Remoulade Sauce listed below.
Note – I make my cakes small to be served as an appetizer but Mom always served large cakes about the size of a burger. You just make them a little larger and fry them a little longer.
You can freeze them after they have been fried. Let them cool to room temperature. Pop them into a Ziploc freezer bad and freeze. To use simply defrost and warm in a 350 degree oven.
If you don’t have Old Bay on hand make your own – 2 Tablespoons Paprika, 1 Tablespoon Celery Salt, 1 teaspoon each of Celery Seed and Dry Mustard, ½ teaspoon Black Pepper, ¼ teaspoon each of Nutmeg and Cinnamon and a pinch of Cayenne Pepper. Mix together and keep in an air tight container for up to 6 months.
Although this recipe doesn't contain crab, you can easily add crab to it by substituting 1 Cup of Crab for 1 Cup of the Zucchini. They are delightful that way too!
Remoulade Sauce
1 ½ Cups Mayonnaise
6 Tablespoons Sweet Relish or Chopped Cornichons (Sweet Pickles)
1 Tablespoon Whole Grain Mustard or Yellow Mustard
3 Tablespoons White Vinegar
1 ½ teaspoons Salt
¾ teaspoon Pepper
Place all ingredients in a bowl or food processor and mix together. Transfer to a small bowl and serve as a dipping sauce for the Zucchini Cakes. Any leftovers can be refrigerated and kept for 5 days.
ENJOY!
Pam Paules