Zucchini Cakes

Name: Zucchini Cakes
Ingredients: 2 medium zucchini, coarsely shredded and squeezed dry; 1 small onion, minced; 1 garlic clove, minced; 1/2 cup freshly grated Parmesan cheese; 2 large eggs, lightly beaten; 1 tablespoon vegetable oil; 1 cup all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 cup plus 2 tablespoons olive oil

10 ingredients

7 steps

Ingredients

2 medium zucchini, coarsely shredded and squeezed dry
1 small onion, minced
1 garlic clove, minced
1/2 cup freshly grated Parmesan cheese
2 large eggs, lightly beaten
1 tablespoon vegetable oil
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup plus 2 tablespoons olive oil

Directions

1

In a large bowl, combine the zucchini with the onion, garlic, cheese, eggs and vegetable oil.
2

Stir in the flour, baking powder and salt.
3

In each of 2 very large skillets, heat 3 tablespoons of the olive oil until shimmering.
4

Add slightly heaping 2 tablespoon-mounds of batter to the skillets 3 inches apart.
5

Spread each pancake to a 2 1/2-inch round and cook over moderately high heat until golden around the edges and bubbling in the center, about 3 minutes.
6

Flip the pancakes and cook until golden on the bottoms, about 2 minutes longer.
7

Serve hot.