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Zucchini Cakes

These zucchini cakes make an elegant appetizer fit for those upcoming Oscar parties. Shredded fresh zucchini, is mixed with a little Parmesan, panko, paprika, garlic and a hint of ground nutmeg. The mixture is then pressed into patties and pan fried in olive oil until they are golden brown.

Makes: 8 cakes

You will need:

  • 1 large zucchni grated, excess water removed (Note: To do this, after you grate the zucchini, put the grated zucchini into paper towels and squeeze to release the water)
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup panko bread crumbs
  • sprinkle of ground nutmeg, about 1/8 teaspoon (Note: If you add too much it can quickly take over the taste, less is more)
  • 1/4 teaspoon paprika
  • 1 clove garlic, minced
  • 1 egg
  • salt and pepper to taste
  • 1-2 tablespoons olive oil
  1. Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties.
  2. Heat olive oil in a pan over medium heat. Once heated, add patties and cook until golden brown. About 3-4 minutes per side. Serve.

These are great when served with a dollop of  ranch dressing. Enjoy!

http://www.lifesambrosia.com/2009/02/zucchini-cakes-recipe.html

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