Zucchini Cakes

[Roxy]

Zucchini Cakes:

 

 

1 large zucchini

Minced Garlic to taste

1/2-3/4 cup bread crumbs

1/2 cup 4-Cheese Italian Blend or Parmesan or Romano Cheese, Shredded

2 eggs

Kosher Salt or Seasoned Salt or Garlic Salt-(my choice would be Seasoned Salt or Garlic Salt)

Freshly Ground Black Pepper

Olive Oil

 

Wash and cut the ends off of one large zucchini. Shred the zucchini using the large holes of a cheese grater.

 

Squeeze the shredded zucchini inside of a clean towel until you have removed as much liquid as possible.

 

Place shredded zucchini into a medium-size bowl.

 

Add minced garlic, breadcrumbs, Shredded Cheee, Kosher or Seasoned Salt and Ground Black Pepper to taste.

 

Stir zucchini mixture until well mixed.

 

Form zucchini patties by using a large ice cream scoop that has been sprayed with non-stick cooking spray to make it easier.

 

Heat Olive Oil-(about 1/4-in.) deep in the bottom of a skillet to a medium heat.

 

When the Olive Oil is hot enough, drop zucchini patties in oil and flatten the zucchini patties just a bit.

 

Fry zucchini patties for about 2 minutes or until golden brown; turn over and cook the other side for the same.

 

Serve with your favorite Dipping Sauce.