Mangialicious
  • Home
  • Recipes
    • Breakfast
    • Light Bites
    • Main Course
    • Sides
    • Desserts
  • Slices of Life
  • About us

Zucchini Frittercakes

8/20/2014

0 Comments

 
Zucchini Frittercakes
Ingredients:
3 ½ cups zucchini
1 clove grated garlic
Zest of one lemon
½ cup flour
½ cup Parmesan cheese
½ cup Panko bread crumbs
1 egg
Olive oil
Salt and Pepper

Grate your zucchini either with a cheese grater or in your food processor.  Place it in a colander and let it drain for 10 minutes.  After 10 minutes, squeeze out any excess water with your hand. 

Place the zucchini in a large bowl.  Add the grated garlic; again I use my cheese grater, the lemon zest, Parmesan, Panko, flour and beaten egg.  Combine well, add salt and pepper to taste.  The batter will be very wet.
Heat olive oil in a large skillet over medium high heat. Scoop a heaping tablespoon into the hot oil.  Flatten it down to form a pancake size.  Cook on one side until golden brown or your desired crispiness, about 6 minutes.  Then flip and brown the other side. 

Put them on a cookie sheet and place them in a 350° oven for 10 minutes.  Serve warm.

Zucchini, the green Italian summer squash meaning zucchino, or small squash.  Well mine are not too small!  As a matter of fact, some of mine get so huge the only thing to do with them is make bread or muffins.

I love my zucchini and find it fun to come up with new and creative recipes.  Breaded and fried Zucchini is probably my all-time favorite zucchini recipe but sometimes I have to break from tradition and try new recipes. 

Being Italian I find myself always going back to garlic, cheese, and breadcrumbs when it comes to zucchini (or cube steaks, or artichokes, or eggplant, or pork chops, or . . .).  Here is a recipe that I finagled around with and ended up with these delicious fritter type pancakes of flavor.  I hope you like it. 

Picture
I topped mine with a fresh yellow tomato from the garden diced up with a chiffonade of basil.  It was the perfect accompaniment to make them mangialiciously good!! 

With so much zucchini in the garden, I can’t seem to use it quickly enough.  Thankfully it can be shredded, bagged, and frozen for later use.  Remember when it thaws, it will be super wet.  Squeeze the water out before adding it to recipes.

Picture
0 Comments

    Welcome

    Welcome to Mangialicious, our spot for sharing recipes and our experiences with you.  We believe that enjoying a delicious meal around the table with your family or friends is one of the greatest joys in life.  
    We love homemade beautiful food made from fresh ingredients.  Cooking is our passion so follow along with us though our culinary adventure and please share your comments with us.

    Thank you for stopping by.
    Laura and Tonia

    Archives

    March 2020
    April 2019
    January 2019
    November 2018
    May 2018
    September 2017
    July 2017
    May 2017
    September 2016
    July 2016
    January 2016
    July 2015
    February 2015
    December 2014
    August 2014
    May 2014
    March 2014
    February 2014

    Categories

    All
    Buffalo Cauliflower Wings
    Buffalo Chicken Egg Rolls
    Cherry Vanilla Crostini
    Chinese Dumplings Turned Italian
    Crispy Baked Portabella Mushroom Sandwiches
    Crispy Jalapeno Poppers With Bacon
    Fried Bologna Sandwich
    Grilled Cheese With Eggplant And Ricotta
    Grilled Fried Bologna Sandwich
    Lemon Kale Wrap
    Mango Salsa Biscuits
    Peach And Sage Crostini
    Peanut Butter And Hot Pepper Jelly Wings
    Pizza Buffalo Chicken Style
    Quinoa Stuffed Tomatoes
    Roasted Beet Grilled Cheese Sandwich
    So Good Tomato Soup
    The Burger Of All Burgers
    The Sicilian Italian Sandwich
    Zucchini Frittercakes

    RSS Feed

Thank you for stopping by.  Come Back and Visit Us Soon!

Mangialicious, where you "Eat Delicious" :)

Email: mangialiciousfood@gmail.com