Zucchini Cakes

Directions

1. 1
   Strain zucchini and onion in a salad spinner to remove excess moisture.
2. 2
   Transfer to a large bowl and stir in the panko.
3. 3
   Whisk eggs, salt and baking powder together in a small bowl then stir into zucchini mixture.
4. 4
   Heat 2T oil in a nonstick skillet over medium.
5. 5
   When hot drop mounds of batter into thepan using a 1/3-cup measure.
6. 6
   Fry cakes until golden, then carefully flip and cook until golden on the other side, about 4 minutes per side.
7. 7
   Transfer to a paper towel-lined plae and keep warm; fry remaining cakes in remaining oil.
8. 8
   To serve divide Diavolo Sauce among 4 plates, top with 2 cakes, and garnish with Parmesan and Parsley.