Zucchini Cakes

Image and recipe from lifesambrosia.com

Okay okay, chalk it up to laziness - or forgetfulness - I haven't charged the camera, hence all the meals I've made in the past week or so have gone un-photographed.  Including last night's Oven Fried Chicken and Zucchini Cakes.

The OFC was okay...but note that I did tweak the recipe and instead of using 1 cup of flour, I used 2 tbsp, which is a BIG difference but was the only way I could make it, and instead of dredging or shaking the chicken in the bag of flour mixture, I sifted the mix over the chicken and then baked.

The zucchini cakes (the recipe which I cannot take credit for, aside from my little tweak) on the other hand are the hubs new favorite and we always end up fighting over who gets more.  They are awesome with a little ranch or sour cream.  The tweak I make on this recipe is instead of using 1 cup of Panko, I only use 1/2 cup and they still are wonderful and stay together just fine (and I may very well use more than 1/2 cup of cheese).

Zucchini Cakes:

Ingredients (from lifesambrosia.com)

• 1 large zucchni grated, excess water removed (Note: To do this, after you grate the zucchini, put the grated zucchini into paper towels and squeeze to release the water)
• 1/2 cup freshly grated Parmesan cheese
• 1 cup panko bread crumbs (I use 1/2 cup instead...less carbs!)
• sprinkle of ground nutmeg, about 1/8 teaspoon (Note: If you add too much it can quickly take over the taste, less is more)
• 1/4 teaspoon paprika
• 1 clove garlic, minced
• 1 egg
• salt and pepper to taste
• 1-2 tablespoons olive oil

Directions

1. Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties.
2. Heat olive oil in a pan over medium heat. Once heated, add patties and cook until golden brown. About 3-4 minutes per side. Serve.

Sit tight, more recipes to come ;)