An old friend of Bradley’s, Diana Dillard, has been in the culinary world for well over 15 years. She spent a lot of that time teaching at the Seattle Culinary Academy and now teaches her culinary expertise within the Shoreline School District. She took some time out of her busy schedule to chat with Bradley and share one of her go-to recipes.
Diana says, “My newest seasonal creation, with zucchini growing so fast in my garden it’s scary – plus the neighbors “generous gift” of zucchini on my doorstep, is Zucchini Cakes.”
Give them a try!
(12) 2-inch cakes
1 lb. Zucchini; washed and grated
½ cup Grated Onion
½ tsp. Minced Garlic
2 tsp. Kosher Salt
½ cup Italian Parsley Leaves; chopped
½ cup Finely Grated Parmesan Cheese
1/3 cup Panko Bread Crumbs
1 ea Egg; beaten
½ tsp. Ground Black Pepper
1/3 cup Olive Oil (For Frying)
*These cakes are moist enough to stand-alone but are also terrific served with plain non-fat yogurt, hummus or fresh diced ripe tomatoes.
- Mix together zucchini, onion, garlic and salt and set in a strainer over a bowl with a weighted plate on top for 30 minutes. (You can put a piece of plastic wrap between the zucchini and the plate to keep zucchini from sticking to bottom of plate.)
- Discard liquid in bowl and put zucchini mixture into bowl. Add the parsley, Parmesan, breadcrumbs, egg and pepper and mix well.
- Scoop mixture into 12 uniform sized balls (or desired size) and flatten to about ½ inch thick.
- Heat heavy cast iron or other good for frying shallow pan and add olive oil. When oil is hot add zucchini cakes to pan without touching. (May take two batches depending on size of pan.)
- When cakes are dark brown on one side carefully flip and brown the other side making sure cakes are heated all the way through.
- Transfer cakes to a paper towel lined plate to absorb excess oil and hold in a warm oven until ready to serve or serve immediately.