We made these Zucchini Pancakes around 2 weeks ago and as I’m sitting here now trying to write my post I am struggling to concentrate on anything other than the Olympics. Particularly The Fab 5! Don’t get me wrong, our Zucchini Pancakes turned out excellent. But really…The Fab 5 take the cake! Yea girls!! Yippe! I’m not going to go on and on about the Olympics though. It’s time to concentrate on these Zucchini Pancakes and give them the praise they deserve. A few months back we made Potato Pancakes that were completely amazing. Amazing. Needless to say, we had really high expectations here. They did not disappoint!We made a fun and healthy dipping sauce to dollop on top and garnished the tops with halved cherry tomatoes. The tomatoes added a pop of color and a perfect touch of sweet. And not to brag or anything, but the zucchini, tomatoes AND mint were all from Kara and Cliff’s garden…how exciting!
Here’s what you’ll need
Start with the shredded zucchini. Make sure you squeeze out all the excess water
Combine ingredients for dipping sauce
Add the cheese, breadcrumbs and garlic
In goes the egg, then season mixture with salt and pepper
Form into patties
Heat your olive oil…then it’s time to pan fry them
Dollop with the mint yogurt sauce and the cherry tomatoes
Excellent option for appetizer, lunch or dinner!
IngredientsFor the Cakes:1 large zucchini1 tablespoon garlic, minced½ cup (up to ¾ cup) breadcrumbs½ cup romano cheese, grated2 whole eggssalt and pepper, to tasteolive oilFor the Yogurt Dipping Sauce:1 cup Greek yogurtjuice of ½ a lemon3 mint leavescherry tomatoes, halved (for garnish)DirectionsWash and cut the end off of 1 large zucchini. Shred the zucchini using a cheese grater. Squeeze the shredded zucchini inside using a clean kitchen towel until you’ve removed as much liquid as possible.Place shredded zucchini into a medium bowl. Add minced garlic, breadcrumbs, cheese, and eggs. Season with salt and pepper to taste. Stir with a fork until well mixed. Form into balls, almost golf ball size, then flatten into patties.Heat olive oil (about ¼ inch deep in bottom of skillet) to medium heat. When the oil is hot enough drop a few zucchini cakes into the oil. Be careful not to crown the pan, as the oil temperature will reduce. After about 2 minutes, flip the cakes (they should be golden brown) and cook the other side about 2-3 minutes.To make the dipping sauce, use your food processor to combine Greek yogurt, lemon juice and mint leaves. Transfer to a small bowl and set aside to serve atop the zucchini cakes.Serve with a dollop of dipping sauce on each zucchini cakes and halved cherry tomatoes.Source: adapted from The Pioneer Woman
We made these Zucchini Pancakes around 2 weeks ago and as I’m sitting here now trying to write my post I am struggling to concentrate on anything other than the Olympics. Particularly The Fab 5! Don’t get me wrong, our Zucchini Pancakes turned out excellent. But really…The Fab 5 take the cake! Yea girls!! Yippe! I’m not going to go on and on about the Olympics though. It’s time to concentrate on these Zucchini Pancakes and give them the praise they deserve. A few months back we made Potato Pancakes that were completely amazing. Amazing. Needless to say, we had really high expectations here. They did not disappoint!We made a fun and healthy dipping sauce to dollop on top and garnished the tops with halved cherry tomatoes. The tomatoes added a pop of color and a perfect touch of sweet. And not to brag or anything, but the zucchini, tomatoes AND mint were all from Kara and Cliff’s garden…how exciting!
