Zucchini Fritter Cakes

Mommy Bee made something yummy at the bee hive last evening.  A recipe inspired by a love of crab cakes served on salad, but when you have two beautiful zucchinis waiting to be cooked in a regal way, well, you have to oblige.

So, here is a recipe modified for our Mommy Message friends.  Serve the fritter on top of a bed of greens tossed with olive oil and lime juice and a pinch of salt. Scrumptious!


Zucchini Fritter Cakes

2 medium sized zucchinis
1 cup of bread crumbs
1 cup of grated parmesan
1 egg
Extra Virgin Olive Oil for cooking
2 cloves of garlic
Salt to taste

Mince cloves of garlic
Grate zucchinis (Press with paper towel to remove excess moisture)
In a bowl mix garlic & zucchini
Add 1/2 cup bread crumbs, 1 cup of parmesan, & 1 egg, & salt to taste to zucchini mixture
Mix with fork thoroughly

Use tablespoon to dish out rounded cake
Roll cakes in 1/2 cup of remaining bread crumbs on a plate

Heat skillet with Olive Oil, use enough to cover bottom of pan
Make sure Olive Oil is plenty hot
Place small zucchini cake into pan and press down slightly
Cook for 3 mins or until brown on each side

Serve Zucchini Fritters on a bed of greens  tossed with olive oil, lime juice, and a pinch of salt