Source: Food Network
Ingredients
- 2 C grated zucchini, see prep notes below
- 1 tsp onion powder (or 2 Tb grated fresh)
- 2 eggs, beaten
- 5 Tbs flour (up to 8, see notes)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Directions
- Prep zucchini: (you can do this in advance) wash and peel, chop off ends. Grate/shred. Mix zucchini with 1-2 tsp fine salt, stir well, and put into a colander set over a bowl to drain off excess moisture. Leave for at least 30 minutes (even as much as 1 hour won’t hurt it). Dump excess moisture and, still in the colander, rinse zucchini under running water. Press down to squeeze out as much moisture as possible. At this point, you can proceed OR you can put it in an airtight container lined with paper towels and refrigerate until further notice.
- Make batter: in your mixing bowl, crack eggs and beat. Add flour and all other dry ingredients and stir until cohesive. It may seem rather thick at this point but the moisture from the zucchini will thin it out.
- Add zucchini (and fresh onion if using) and stir well.
- To cook: Heat a frying pan with a tablespoon of oil. Scoop out squash cakes and cook about 2 mins to a side, or until sufficiently crispy. Place briefly on paper towels to drain, then remove to a rack to cool.
Notes:
- Zucchini can be prepped in advance. Refrigerate up to 2 days. If you want to freeze it, you will have to thaw it and either drain it again, or adjust the recipe to include more flour, to compensate/accomodate for additional moisture that will result from cells bursting when frozen.
- Can be frozen when fully cooled