The light at the end of the tunnel is in sight! In just a week, Travis and I are going on vacation to Sydney, Australia for 9 days! We are so excited and this vacation is very much needed- not to mention it will be a wonderful break from the heat and humidity here in Okinawa since it's the end of their winter there.
In preparation our absence, we are trying to use up the produce in our fridge so it does not spoil. I've had several zucchini hanging out waiting to be used- it's very probable I saw some awesome zucchini recipes prior to going to the grocery store and plumb forgot what they were after buying the veggies!
Never fear, for Pinterest is here! That website is just awesome, I tell you what. I found the recipe for these cakes and all was well in my world again.
I was forced to be a little creative, considering I was out of eggs.... I had used my last 2 trying to make a cupcake recipe that called for 3 eggs... it did not go well. The substitute ingredients I used to make up for that last egg were more baking powder and apple cider vinegar. It definitely made the cakes light and fluffy, but to the point where they did not even hold together. Frustrated at the recipe failure and not wanting to waste food, I was able to save a bag of chocolate cupcake crumbs for Travis to eat for desserts, and perhaps they'll go well sprinkled on top some vanilla ice cream.
ANYway... The original recipe for the zucchini cakes called for 1 whole egg, which as we have established did not exist in my usually well stocked refrigerator. I did, however, have an almost empty carton of egg whites, which I figured might work well as a binder. I also doubled the amount of zucchini since I definitely need to get rid of the remaining 6 zucchini which are chillin' in the chill chest.
The recipe stated these would be crunchy... but mine were not, perhaps because of the extra zucchini. Tasty? Definitely! Easy? Oh, very! Worthy of making again? Yes, but a little zucchini goes a long way, and it's not one of my very most favorite vegetables so for Travis and I it wasn't a recipe that made us shout with glee and want to put it on the menu again for tomorrow night. It is definitely a delicious, healthy side that is low maintenance and will grace our table again one day.
Zucchini Cakesslightly adapted from Shape
makes 6 patties (each 3" in diameter)
2 medium to large zucchini, shredded
1 1/4 cup panko bread crumbs
1/4 cup All Purpose flour
1 whole egg (I used 3 tablespoons egg whites, which the carton said equalled 1 whole egg)
1 tablespoon Adobo seasoning
1 teaspoon black pepper
1/3 cup shredded or freshly grated parmesan cheese
*I did not add any salt though the original recipe calls for it- both the parmesan and Adobo seasoning contain salt, which seasoned the cakes enough for my taste.
Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing. In a large bowl, combine all the ingredients. Mix thoroughly. Heat a large pan on medium, and spray with Pam. Shape spoonfuls of the zucchini batter into patties, and drop onto the sizzling pan. (I used a #20 disher to help make them all the same size, roughly about 2-3 tablespoons each.)
Cook each side for about a minute and a half, or until the outside is golden brown. Finish the cakes off in the oven. Stick them on a baking pan and broil them for 1-2 minutes. Serve hot, alone or with ranch dressing.*
(*If you can wait until tomorrow, the accompanying halibut and chipotle mayo will be revealed in all of their delicious glory!)