With autumn around the corner, we’re craving comfort food. Enter these zucchini pancakes, which are the perfect balance of savory and hearty. A riff on traditional potato pancakes, this recipe subs in grated zucchini for an instantly satisfying dining experience. And because the base is so simple, you can jazz it up any way you like. Some fan favorites are grated onion, green onions and sour cream. Learn how to make these delicious zucchini cakes with our very own Escoffier chef instructor.
Zucchini Cakes
Ingredients:
3 cups Grated Zucchini (removed excess water)
1 ½ cups Panko Breadcrumbs
¾ cup Fresh Grated Parmesan Cheese
2 Cloves Garlic, minced
2 Tbsp, fine chopped onions
3 Eggs
½ teaspoon paprika
Salt & Pepper to taste
4 Tbsp Vegetable Oil
Preparation:
1. Combine all the ingredients, except the oil, in a bowl and mix thoroughly. Using a spoon form into uniform patties.
2. Heat the oil in a pan over medium heat. Once heated, add the patties and cook until golden brown 2 to 3 minutes on each side. Serve.
