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Zucchini Potato Cakes

August 24, 2012
Zucchini Cakes

Zucchini CakesSchool has begun for the year, which means slightly crazier evenings. For whatever reason 3-6 p.m. are just obnoxious hours in my house. The kids haven’t worked out a single wiggle at school it seems, so they resolve that by doing the hokey pokey at my dinner table.

With five girls that have been deprived of their speech for 7 hours and forced to comply with silence in the classroom, it is a volitale time of spewing the day’s accouns all at once. I have taught my girls manners…hmm, I think…but they seem to have no regard whatsoever for the girl sitting next to them talking at the very same time about a completely different topic. In short, it is very loud and I really can’t catch what anyone is saying because they are all talking over each other. When I have the energy, I convince them to take turns in sharing about their day, but this is much easier to enforce, if they have something yummy to preoccupy their mouth in the meantime.

Zucchini potato cakes are the perfect preoccupy-er. My girls are so smitten with the taste and texture of these golden goodies, that they have forgotten all about interrupting their siblings.

Thank goodness for the little pleasures like dish washers, magic erasers, and zucchini potato cakes!

Now, if I can just convince Hailey that her chair is actually there for sitting in…

Zucchini Cakes

You can use 4 small baking potatoes or 2 large…whatever you have on hand. This is a half pound zucchini.

Zucchini is one of those extremely weird, versatle vegetables. In most cases, I prefer the green legume in a shredded form.

Zucchini Cakes

Fit your food processor with a grating blade, and run the peeled onion, taters, and prepped zucchini through it. By prepped, I mean the ends lopped off.

Zucchini Cakes

Transfer the grated onion, potatoes, and zucchini to a sieve. While the freshly grated veggies render their waters and are dripping into the sink,  heat up the cast iron skillet on medium high heat with 2 tablespoons of olive oil and 2 tablespoons of unsalted butter. You could use a different skillet, but I really believe the best results are had with a cast iron skillet.

Back to the veggies. Using a paper towel, press out as much excess liquid as your muscles can handle. You could also put all of the contents in a dish towel and squeeze liquid out over the sink. This will help the oil stay hot and keep it from becoming watered when frying the cakes, which in return, gives the zucchini potato cakes a crisp, golden appearance and texture.

Zucchini Cakes

In a large mixing bowl, add 2 eggs, 1/3 cup corn meal, 2 minced garlic cloves, kosher salt, and fresh ground pepper.

Zucchini Cakes

Using the 1/3 measuring cup, I measure out four cakes and evenly place them in the hot buttery oil.

Zucchini CakesUsing the bottom of the measuring cup or back side of a wooden spoon, flatten them out and let them be for 2-3 minutes, until golden brown. Give’em a flip and let them cook for another 2 minutes.

Repeat the process for the remaining four cakes by melting 2 more tablespoons of butter with 2 more tablespoons of olive oil before adding the zucchini potato mix.

Zucchini CakesLook at those beauties! Perfectly golden and crisp on the outside and soft in the center. Mmmm…

Zucchini Cakes

Optional, but highly recommended to serve with fresh chopped parsley and sour cream.

Zucchini CakesZucchini CakesYou can visualize the silence at my table. Well, probably not silence, but a more organized chaos. The noise replaced by the repetitive motion of shoveling this into my most etiquette daughters’ mouths. Can you blame them for their lack of manners in this case?

Author: Amanda Wilson
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 6-8
  • 1 medium sized zucchini (1/2 pound), ends removed
  • 2 large potatoes (or 4 small)
  • 1 medium yellow onion, ends and outer skin removed
  • 2 garlic cloves, minced
  • 2 large eggs
  • 1/3 cup yellow corn meal
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh ground pepper
  • 4 tablespoons unsalted butter, divided
  • 4 tablespoons olive oil, divided
  • Sour cream (optional garnish)
  • Flat-leaf parsley, chopped (optional garnish)
  1. In a food processor or with a box grater, grate zucchini, potatoes, and onion. Dump grated vegetables into a sieve and using a paper towel, press out as much of the excess liquid as you can. In a cast iron skillet set at medium high heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil. In a large mixing bowl, combine grated vegetables, garlic, eggs, corn meal, salt, and pepper.
  2. When skillet is hot, use the 1/3 measuring cup to scoop out four equal cakes into the skillet. Press the mounds down with the bottom of the measuring cup or the back side of a wooden spoon to flatten slightly. Don’t move the cakes around in the skillet, let them cook for 2-3 minutes. Check to see they are golden and crisp, then flip and cook other side for another 2 minutes. Before cooking the next four cakes, melt 2 more tablespoons of butter with 2 more tablespoons of olive oil. With your hand, squeeze out any excess water that develops in the mixing bowl as you measure each cake. Repeat cooking process for remaining four cakes. Serve warm and garnish with sour cream and chopped flat-leaf parsley.




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