Perfect for a light Luncheon or a side dish for Dinner, these Zucchini Cakes are a fantastic way to use the over-abundance which squash loves to bestow upon us this time of year. These little cakes are reminiscent of crab cakes and are yummy with a bit of cocktail sauce or ketchup for dipping. This recipe does need a minimum 30 minutes of chill time before cooking, so plan ahead.
Prep: 20 minutes + 30 minutes chilling
Cook: 10 minutes per batch
2 Cups shredded Zucchini
1 Cup Bread Crumbs
1/2 Cup Quick-Cooking Oats
2 Tablespoons finely chopped Onion
1 Tablespoon Mayonnaise
1 1/2 teaspoon Seafood Seasoning (Old Bay Seasoning)
1/2 teaspoon prepared Mustard
2 Eggs, lightly beaten
4 teaspoons Oil, for cooking
In a large bowl, combine the first seven ingredients. Stir in eggs until well blended. Cover and refrigerate for 30 minutes or longer.
Preheat the oil in a large non-stick skillet which has been coated with cooking spray. Using a large cookie scoop (mine holds 3 Tablespoons), scoop the chilled Zucchini mixture into the hot skillet and flatten with the back of a pancake turner to approximately 1/2-inch thick. Cook the Zucchini Cakes in the oil in batches for 3-4 minutes per side, or until golden brown. Makes about 8 patties.
Adapted from Light & Tasty, June/July 2007