thepioneerwoman
Cooking With Ryan: Zucchini Cakes!
Happy Monday, dear friends!
👥 2 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 15 min🔥 Cook: 5 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●grater
- ●bowl
- ●skillet
📝 Preparation Steps
1
Wash and cut the end off of one large zucchini. Shred it using the large holes of a cheese grater. Squeeze the shredded zucchini inside of a clean towel until you’ve removed as much liquid as possible.
2
Place shredded zucchini into a medium sized bowl. Add minced garlic, breadcrumbs, cheese (shredded), eggs, kosher salt and pepper to taste. Stir with a fork until well mixed.
3
Heat olive oil (about ¼ inch deep in bottom of skillet) to a medium heat. When the oil is hot enough drop a glob of zucchini batter into the skillet and flatten it a bit. After about two minutes, turn the cakes over ( they should be nice golden-brown) and cook on the other side until done (about ⏱️ 2-3 minutes).
Olive Oil
4
Serve with the dipping sauce of your choice and enjoy!
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