Saturday, November 22, 2008
1 large zucchini
1 tablespoon of minced garlic
1/2 cup to 3/4 cups bread crumbs
1/2 cup of 4 cheese Italian blend (or Parmesan cheese)
Wash and cut the ends of one large zucchini. Shred it using the large holes of a cheese grater. Squeeze the zucchini in a large clean towel to remove as much of the liquid as possible.
Place shredded zucchini in medium bowl. Add garlic, bread crumbs,cheese (shredded) eggs, salt and pepper. Blend with a fork until combined.
Heat olive oil 1/4 of an inch deep in skillet to medium heat. When oil is hot enough, drop a glob of the zucchini batter in pan and flatten it. After about 2 minutes flip the cakes (should be golden brown) and cook on the other side until done. (2-3 minutes)