I’m off on holidays this October, heading to Italy! So, I thought my good friend, Chef Luisa Rios’ recipe for zucchini cakes would be a great recipe to share because I read that zucca is the Italian word for pumpkin or squash and so zucchini was derived from its being a “little squash”.
Chef Luisa says that this is one of her most popular recipes! Unfortunately, she’s changed careers and is no longer a chef, but I’m glad I get to have access to her deep knowledge!
Savoury Zucchini Cakes Recipe
(adapted from smittenkitchen.com)
Ingredients:
1 pound zucchini (about 2 medium)
1 teaspoon sea salt
1 clove garlic, minced
2 scallions, halved lengthwise and thinly sliced
1 large egg OR 1 flax egg (1 tablespoon ground flax mixed with 3 tablespoons of warm water)
1/8 teaspoon ground black pepper
½ cup Bob’s Red Mill™ Gluten Free All Purpose Flour
½ teaspoon gluten free baking powder
Olive oil, for frying
Method:
1. Preheat oven to 350F.
2. Grate zucchini using the large holes on a box grater. Season with the salt and toss well. Let stand for 10 minutes to draw the excess moisture out of the zucchini.
3. Meanwhile, whisk together the gluten-free flour, baking powder and black pepper in a small bowl.
4. Using a kitchen towel or clean hands, squeeze the water out of the zucchini and place in a large bowl. Add egg or flax egg, garlic and scallions and mix well. Add in the flour mixture. You may want to fry a tester cake to check your salt levels at this point; alternatively you can salt the cakes as soon as they come out of the frying pan.
5. Heat olive oil in a large non-stick skillet. When the oil ripples, spoon rounds into the pan, about two tablespoons worth, flattening slightly. Fry until golden brown (about 2 minutes per side) and remove from pan to a parchment-lined baking tray. When all the cakes have been fried, bake for 10 minutes, flipping them after five minutes.
6. Remove to a cooling rack. Enjoy warm, at room temperature or cold. All are equally delicious!
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