The first time I made these it was with cute little tiny zucchini, but this time I'm using one of the giant, monster zucchini from my garden. This worked really well and is a great way to use the big zucchini. The capers and pine nuts in these give them a nice tang, and the fresh herbs provide a clean, summery aroma. You can serve these with cherry tomatoes on top, or with ranch dressing. This time I used some of the mustard cream left from another recipe, and it was a perfect match. We ended up with 3 leftover cakes, so I'm going to try freezing some. I think they'll make excellent "veggie burgers". I'll let you know.
You start by grating 4 cups zucchini (about 2 pounds). Sprinkle it with 2 teaspoons salt and set it aside in a colander to drain while you get everything else ready.
Beat 2 eggs in a large bowl. Add in 3 T. snipped chives, 1 clove garlic (minced), 1/2 cup parsley, 3 T. chopped marjoram, and the grated zest of 1 lemon. Toast 1/2 cup pine nuts and set aside to cool. Rinse 1/4 cup capers and set aside to dry a little. Rinse the zucchini that you left draining in the colander, and squeeze out as much moisture as you can. Toss the zucchini with the egg mixture. Stir in 1 cup dried bread crumbs, the pine nuts, and the capers. Season with salt and pepper.
Film 2 large skillets with olive oil. When hot, fry a little dab of the mixture to see if the seasonings are right. Scoop 1/2 cup of the batter into the hot pan and fry on both sides until golden.
A rice pilaf or a quinoa dish would go well with this. Tonight we had it with Curried Couscous Salad and it was terrific.
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