Savoury zucchini cakes

By Caren McSherry
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It is hard to say no to all your hobby gardener friends who want to heap their homegrown zucchini harvest upon you. Forget the muffins and breads and bring on this savory little fritter that is great as a starter or served as a side dish.

SERVES
8
 TO
10
TOTAL TIME

Ingredients

  • 1 large free-range egg
  • 1 cup crumbled feta cheese
  • 2 tablespoons finely minced shallots
  • 1 tablespoon chopped fresh dill
  • 2 teaspoon chopped fresh mint
  • 1 large zucchini, skin on, grated using the medium shred, and moisture squeezed out (about 2 cups grated; see note)
  • 1 cup panko crumbs
  • Sea salt and freshly ground pepper
  • 2/3 cup sour cream
  • 1 to 2 tablespoons horseradish
  • Olive oil, for frying (any kind works here)
  • Dill sprigs (optional garnish)

Directions

  1. Lightly beat the egg in a large bowl. Add the crumbled feta, shallot, dill, and mint. Add in the squeezed grated zucchini and stir to combine. Add the panko crumbs and combine. The mixture should not be soupy; if there is a lot of moisture, add a bit more panko crumbs. Season with salt and pepper to taste. Scoop golf ball-sized portions of the zucchini mixture and form into uniform patties. Set aside.
  2. Mix together the sour cream and horseradish (to taste) and set aside.
  3. Heat a nonstick fry pan on medium-high heat, and add a teaspoon of olive oil to the pan. Working in batches, fry the zucchini cakes until golden brown on both sides, about five minutes per side. Transfer to a tray lined with paper towel to absorb any excess oil. You will have to add a tiny bit of oil to the pan for each batch.
  4. Serve with horseradish cream and tiny sprigs of dill, if using.

Note: The easiest method for squeezing out the water from grated zucchini is to place the grated zucchini in the center of a clean tea towel. Bring the edges up to meet the middle and wring it hard. Voilà, moisture gone. Alternatively, squeeze really hard with your bare hands. Either way, this is a super- important step.

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