Monday, January 19, 2009

Zucchini Cakes

First I want to apologize since this is picture is not a masterpiece, but thought you may wanted to see the beautiful flowers that Kyle brought home over the weekend! Now back to the zucchini cakes...this recipe is great to make while you are awaiting for those lengthy meals to be done. I have to admit that my cakes where by no means proportional in size, but I guess it's one of those things to master with practice. Of course, Mom's are beautifully rounded, have even colors and last two seconds on the dinner table, but I'm sure she will be proud of my amateur version :-). As always, enjoy with style. Oh, Mom, by the way, thanks for the baking powder you can see they turned out huge!!!


3-4 Medium Zucchinis - peeled and shredded
2 large eggs
1/2 Parmesan cheese
4 tablespoons all-purpose flour
1 teaspoon baking powder


1. Peal and shred zucchinis. Recommend draining zucchinis for one hour to avoid watery consistency.
2. In large bowl, mix shredded zucchinis, eggs, cheese, flour and baking powder.
3. Set frying pan on medium-high temperature with a generous amount of cooking oil.
4. Scoop about 1/4 cup of zucchini mixture and place in frying pan creating a round shape.

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