Zucchini Cakes

COURTNEY FJELDSTED

1 large zucchini
1 tablespoon minced garlic
1/2 to 3/4 cup breadcrumbs
1/2 cup 4-cheese Italian blend (or Parmesan or Romano)
2 eggs
kosher salt
freshly ground black pepper
olive oil


Wash and cut the ends off of one large zucchini. Shred it using the large holes of a cheese grater. Squeeze the shredded zucchini inside of a clean towel until you’ve removed as much liquid as possible. Place shredded zucchini into a medium sized bowl. Add minced garlic, breadcrumbs, cheese (shredded,) egg and kosher salt and pepper to taste. Stir with a fork until well mixed. Heat olive oil (about 1/4-inch deep in bottom of skillet) to a medium heat. When the oil is hot enough drop a glob of zucchini batter into the skillet and flatten it a bit. After about two minutes, turn the cakes over (they should be a nice golden brown) and cook on the other side until done (about 2 to 3 minutes.) Serve with the dipping sauce of your choice.