Zucchini Cakes (Ree Drummond)

After baking my double chocolate zucchini cake, I still have one big zucchini left
Wanted to grill it, which I love, but when I saw THIS, I changed my mind

This snack is so Asian, except for the cheese used. It's real tasty! I love it!
No dip needed, I can just eat it plain :)

What you need:

1 whole large zucchini
1 tbsp minced garlic (I used 3 cloves)
3/4 cup breadcrumbs (I used panko)
1/2 cup grated parmesan cheese
2 eggs (I used 3 - probably due to the size of zucchini I used)
salt, black pepper
olive oil (I used canola) - for frying

Method:

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, eggs, salt and pepper to taste. Stir with a fork until well mixed
3. Heat 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)
4. Arrange over a kitchen towel to drain excess oil. Serve warm

 

This post is also linked to Cook like a Star, organised by Zoe from Bake for Happy Kids, Yen from Eat your heart out and Mich from Piece of Cake