Zucchini Frittercakes

Recipe

 

Ingredients

  • 2 C. grated zucchini (1 medium-large zucchini)

  • 1/3 C. finely diced shallots or red onion

  • 1/3 C finely diced celery

  • 1/3 C finely diced red pepper or minced red jalapeno (no membranes or seeds)

  • 1 egg yolk plus 1 whole egg

  • 1 C. Fresh breadcrumbs

  • 1/3 C. finely grated Parmesan-Reggiano

  • 2 tsp. Fines Herbes

  • Salt

  • pepper

  • garlic

Directions

  1. Mix thoroughly.

  2. Form into four 1” high patties (squeezing out excess juice if needed), and lightly dip both sides into Panko breading. These are really delicate so handle gently!

  3. Sauté over a low to medium flame until golden brown in equal parts olive oil/butter mixture, CAREFULLY turning once (total cooking time 10-14 minutes).