Crispy Zucchini Cakes Food

CRISPY ZUCCHINI FRITTERS

Steps:

• Combine zucchini, spring onions, and dill in a large bowl. Stir in salt. Add egg; stir until well-combined. Stir in flour and garlic until batter comes together.
• Heat oil in a large skillet over medium-high heat. Drop tablespoonfuls of batter into hot oil. Fry until browned and cooked through, about 3 minutes per side.

CRISPY ZUCCHINI AND POTATO PANCAKES

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside
• Lay the potatoes and zucchini on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, chopped rosemary, 1/4 cup Parmesan cheese, bread crumbs, egg whites, salt, and pepper. Mix well until all ingredients are combined.
• In a 12-inch nonstick skillet, heat the vegetable oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Drizzle the top with olive oil and sprinkle with the remaining 1 tablespoon Parmesan cheese. Cook for 8 minutes or until the edges of the mixture begin to brown. Slide the pancake, cooked side down, onto the prepared baking sheet. Bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.
• In a small bowl, beat the mascarpone until smooth and season with salt and pepper, to taste.
• Cut the pancake into 1 1/2-inch squares and arrange on a serving platter. Pipe or spoon the seasoned mascarpone on top and garnish with a few fresh rosemary leaves.

ZUCCHINI FRITTERS

Steps:

• Shred zucchini using the large holes on a cheese grater.
• Transfer shredded zucchini to a large kitchen towel or thick paper towels; close the towel around the zucchini and squeeze out as much liquid as possible.
• Place zucchini in a large mixing bowl.
• Add breadcrumbs, garlic, cheese, basil, oregano, salt, pepper and eggs; stir with a fork until thoroughly combined.
• If the mixture looks a little wet and won't hold together, add a bit more breadcrumbs.
• Heat vegetable oil in a large and deep skillet set over medium heat. Oil should cover the bottom of the skillet and should be about ¼ inch deep.
• Once oil is hot, drop a glob of zucchini batter into the skillet; flatten it on top with the smooth side of a spoon.
• Cook for 2 to 3 minutes or until golden brown.
• Flip the cakes over and continue to cook for 2 to 3 more minutes, or until browned.
• Remove cakes from skillet and transfer to a paper towel lined plate.
• In the meantime, combine sour cream and herbs in a small bowl; mix until incorporated. Taste and adjust.
• Serve warm zucchini cakes with the sour cream dipping sauce.

NUTELLA CRISPY CAKE

Steps:

• Place 4 crispy bars between 2 sheets of plastic wrap.
• Roll with a rolling pin to compress, then with your hands shape into a 5 inch circle.
• Repeat with the remaining 4 bars.
• Place 1 circle on a serving plate.
• Spread 1/3 cup nutella.
• Top with the other round.
• Spread top and sides with remaining Nutella.
• Lick the spoon clean.
• Press chopped hazelnuts into the side of "cake".
• Chill for 30 minutes.
• Cut and serve.
• Cook time reflects chill time.

CRISPY CAULIFLOWER CAKES

Steps:

• For the cauliflower cakes: In a large bowl, mix the cauliflower, cornstarch, flour, curry powder, cumin, eggs, green onions, garlic and good pinch of kosher salt and pepper. Scoop 2-tablespoon portions of the mixture, form into patties and put on a plate.
• Heat 1/2 inch of oil to around 350 degrees F in a large, heavy-bottomed skillet. Add the patties in batches and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate and sprinkle with sea salt.
• For the yogurt sauce: Mix the yogurt, lemon zest and juice and cilantro in a small bowl. Season with kosher salt, pepper and hot sauce.
• Place the cakes on a platter and dress each with a little of the yogurt sauce, then garnish with cilantro leaves. Serve the remaining sauce on the side.

CRISPY ZUCCHINI CAKES

Steps:

• Combine zucchini, egg, and butter in a large bowl. Stir in bread crumbs, green onions, seasoned salt, and pepper flakes until well combined.
• Shape mixture into 5 palm-sized patties and dredge in flour.
• Heat vegetable oil in a large skillet over medium-high heat. Fry patties in the hot oil until golden brown and crispy, about 5 minutes per side.

CRISPY ZUCCHINI CAKES

Steps:

• Shred zucchini in food processor or with large holes of box grater (you should have about 6 cups). Toss with 1/4 teaspoon of the salt in medium bowl; let stand 5 minutes.
• Meanwhile, shred onion. Firmly squeeze zucchini to drain excess liquid; return to bowl. Stir in onion, flour, egg, garlic, 1 tablespoon of the dill, remaining 1/2 teaspoon salt and pepper.
• Heat 1 tablespoon of the oil (enough to form a thin film) in a large skillet over medium to medium-high heat until hot. For each pancake, drop 1/4 cup of the batter into skillet, leaving about 1 1/2 inches between them. Gently press to form 3 1/2 inch pancakes 1/2 inch thick. Cook in batches 7 to 9 minutes or until golden-brown, turning once and adding additional oil as needed.
• Meanwhile, combine sour cream, lemon juice and remaining 1 teaspoon dill, serve with pancakes.