You know how important locking your car doors is at this time of year – to keep from having the interior filled with none other than zucchini! Cucumbers are possible candidates, too. Any size zucchini can be used for the following recipe but if you have a baseball bat sized member of the squash family, get rid of the seedy stuff and just use the flesh. If the skin is tough, peel the monster.

Zucchini Cakes

4 cups grated zucchini

1 Tbsp. sea salt

4 eggs, beaten with a fork

1 small onion, chopped

2 cups bread crumbs

salt and pepper

1/4 tsp. cayenne pepper

1/2 cup Parmesan cheese – cheddar works, too

4 Tbsp. each butter and olive oil

Mix the zucchini with the salt and let it stand at least 1/2 hour.

Rinse well and squeeze dry in a dish towel. Mix with the rest of the ingredients except the oil and butter.

Form into cakes and saute in a combination of the two fats until golden. Flip and do the same for the other side.

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August 20, 2020 August 22, 2019

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’til next time,