Fresh Zucchini Cakes
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Summer squash is here. With so many ways to prepare summer squash it’s hard to pick a favorite. This recipe makes a lovely side or breakfast, or just a healthy snack. It’s quick and easy and has minimal ingredients, which is also a plus. The basic recipe I found in Alice Waters, Chez Panisse: Vegetables, a wonderful vegetarian cookbook that focuses on fresh ingredients and minimalist preparation.
And minimalism is perfect for the small, tender and delicious summer squash available right now. I love pan-fried zucchini or yellow squash, it’s delicious just sauteed in garlic and olive oil or clarified butter. It’s also great cut on the bias and dusted in corn starch for a quick fry, or beer battered for a crunchy covering.
And really, does anything beat grilled squash? Lightly oiled and seasoned, grilled until just crisp-tender, the perfect side for grilled meats or skewered with portabellos. Which ever way you like your zucchini, enjoy this summer delicacy while you can.
- 1 pound zucchini, shredded
- 1 T salt
- 1 clove garlic, minced
- 2 T scallions or chives, chopped
- 1 T potato starch
- 2 lemons zested
- 1 egg
- Salt and pepper
- 2 T olive oil
- Start by shredding the zucchini, mixing it with the salt, and then letting it macerate in a bowl for 20-30 minutes. This will allow the salt time to draw out liquid from the squash. In a small bowl beat the egg. Once zucchini has sat enough to release liquid, wrap in a clean towel and press out as much liquid as possible. In a medium bowl, mix with egg, starch, garlic, and scallions or chives. In a large non-stick or seasoned skillet heat oil over low-medium heat. Add a large tablespoon of mixture and flatten to 1/2-inch thick. Cook until brown and flip, about 3-4 minutes per side. Serve with sour cream-dill sauce.