Sunday, October 14, 2012

Zucchini and Potato Cakes

pin it

I realize that fall is settling in, and there's not much zucchini summer squash growing fresh out of the garden these days, but my zucchini plant decided to give one more gift before closing its doors for the winter. This zucchini recipe happened to be my wonderful husband's favorite squash recipe (out of Zucchini Bread, Baked Zucchini Fries - which are my personal favorite, Sauteed Zucchini Ribbons, Fried Zucchini, and Honey Chicken and Squash). I think he really enjoyed the combination of the zucchini and the potato mixed together with the crunchy Panko crust.
   They really couldn't be simpler, and the pay-off is worth the messy hands you get while making them. ;)

Start by grating one medium zucchini - or summer squash of your choosing. Use the large holes on the box grater.

Next, grate two small to medium potatoes that have been washed and dried. I used gold/yellow potatoes.

This is what it looks like when they are both grated.

Place the grated veggies on a kitchen towel,

Grate on 1/4 of an onion, (using the small holes on the box grater)

and then bring up the sides of the towel and twist. Squeeze out all the moisture.  You'll be surprised at how much water is in the veggies! Do this over the sink - it would make a mess otherwise.

Next, put the now dry veggies into a mixing bowl.

Add a little salt (to taste).

And some freshly ground black pepper.

Next, 1/4 cup flour is added.

Along with 1/2 tsp granulated garlic.

Stir the flour, salt and garlic until all the veggies are coated. Then in goes one egg.

Just use your hands to mix the egg in, and then form little patties.

Hopefully you have a plate standing by with some Panko bread crumbs on it. Sorry. I should have mentioned that earlier. Well, just wash your hands, get the bread crumbs and then get messy again.

Carefully lay each patty down into the bread crumbs.

Make sure they get evenly coated on both sides.

When They are all coated, They go into a large skillet with a little oil and butter mixture.

When the patties start to turn brown on the first side they are ready to flip.

Just a few minutes on the second side. When they are brown and delicious looking on both sides they are done!

I suppose you could serve this with some sort of sauce or dipper, but we just ate them plain.

To tell you the truth; they were mostly eaten before I could get them to the table for dinner. :)
This recipe is definitely a keeper! It's completely versatile too! If you wanted to swap out other veggies you could totally do that. (Sweet potatoes might be nice.) It's the method that is the most important. Have fun with your food and cook what you enjoy!

Here's the recipe:

Zucchini and Potato Cakes

1 medium zucchini, grated
2 small to medium gold/yellow potatoes grated
1/4 medium onion, finely grated
salt (to taste)
freshly ground black pepper (to taste)
1/2 tsp granulated garlic
1/4 cup flour
1 egg
about 1 cup Panko bread crumbs
2 tsp oil (I use EVOO)
2 tsp butter, salted

Place the bread crumbs (and a little salt if desired) onto a plate or wide dish and set aside. Place the grated zucchini, potatoes and onion into a tea towel or cheese cloth. Bring up the edges, twist and wring out all the moisture from the veggies. Dump the now dry veggies into a mixing bowl. Sprinkle in the salt, pepper, garlic and flour. Stir to combine. Add the egg and stir well. Form the veggie mixture into small patties. Carefully place the patties, one at a time, into the Panko bread crumbs. Coat the patties in the bread crumbs evenly on both sides. In a large skillet, over medium heat, add the oil and butter. When the oil/butter mixture is hot, add the patties one at a time to the pan, in a single layer. Cook until brown and crisp on the bottom. Use a spatula to flip each patty and cook until brown and crisp on the second side. Plate and serve.

No comments:

Post a Comment