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Categories:Viewed: 33 - Published at: 4 years ago
Ingredients
- 2 cups zucchini grated
- 1/2 onion small, grated
- 1 medium carrot grated
- 1 clove garlic grated
- 2 cups panko Japanese style breadcrumbs or plain breadcrumbs
- 1/2 cup cheese your favorite, grated, optional
- 2 tablespoons all purpose flour
- 2 tablespoons eggs + 2 milk, lightly beaten
- 1/2 black pepper
- 1 teaspoon salt
Method
- In a bowl combine all the ingredients and let them stand for 5 minutes, so that breadcrumbs absorb all the moisture.
- Place a n aluminum foil covered baking sheet into a 250*F preheated oven.
- Put skillet over medium heat. Pour in oil until it reaches about 1/2 an inch on the sides of the skillet. When oil is hot start frying your zucchini cakes. And don't overcrowd the skillet, so that the temperature of oil won't go down to much; 6-7 cakes at a time.
- My zucchini cakes are small, because small cakes are easier to turn and handle.
- Stack your cooked cakes into the oven, so they will all be hot and crispy when it's time to serve them.
- Serve your cakes with your favorite sauce as an appetizer, side dish, or just a light snack.
