Greek Zucchini Cakes

Is it too late in the season for this recipe? I s'pose that depends on where you live on whether or not you can still get fresh zucchini. Well, even if it's not farm fresh but you can get your hands on some, these little gems are worth making. If you have kids who aren't all that fond of zucchini, they just might like these. There's so much flavor going on that the zucchini is almost upstaged by it all. Although there's no denying that yummy foundation.

I know this recipe has a few specialty items that maybe not everyone keeps on hand. Just remember that you can always substitute, adjust and make it happen your way. Seasonings, cheeses....all interchangeable. Nuts, onions, adjustable and optional. I look at ingredients sometimes the same way one would look at a color wheel. Some things go together and some things don't, it's a matter of taste. There are food schemes just like there are color schemes. Warm, cool, spicy, sweet, bold, accents...etc. It's all in how much you use, where you use it and what you want the outcome to be. In the end, its your plate that's the palette.

And right now, my palate wants a nice cold glass of Chardonnay. It's the end of the week, the beginning of the weekend and time to relax. Right?

Phhhfffft...are you laughing as hard as I am? Are there really people out there who get to relax on the weekends? (I mean people who don't have servants and lots of money and who work 40 hrs a week). My weekends are spent cooking (cuz I love it), cleaning (cuz I have to even though I hate it), laundry (cuz it would be gross not to) and grocery shopping (cuz it's easier to justify spending money on food than it is spending it on other stuff). And here I am....spending my down time yacking with you all.

(I don't even want to begin to analyze that last sentence)

But hey...I have my Chardonnay

Greek Zucchini Cakes
Printable Version

1 lb grated zucchini (takes about 3 medium)
1 teaspoon salt
3/4 cup crumbled feta cheese (I prefer the garlic herd flavored)
1 egg, lightly beaten
3 green onions, thinly sliced or 1/4 cup white onion chopped
3 tablespoons flour
1/4 cup chopped pine nuts (I like them toasted)
1 tablespoon fresh dill, chopped (or 1/2 teaspoon dried)
1 1/2 teaspoons fresh oregano leaves (or 1/2 teaspoon dried)
1 garlic clove, finely chopped
1/4 teaspoon pepper
Olive Oil

Combine the grated zucchini and the salt and set aside for 5 minutes and 5 minutes ONLY. Unless of course your goal is to have zucchini mush, but I don't think that's the case. So...5 minutes is it. Rinse in cold water and squeeze dry or press in a strainer until dry.

I know I've said this before, but I'm always amazed at how much water comes out. And each time I see...I'm just reminded of how important this step is. Without it your "cakes" would probably have a pretty hard time getting crispy. Hmm.....which has me thinking. What's the difference between a zucchini cake and a zucchini fritter? Or is it a zucchini pancake? Maybe it just depends on where you're from.

In a large bowl, combine the cheese, egg, onion, flour, nuts, dill, oregano, garlic and pepper (basically the rest of the ingredients except for the oil).

There's a lot of good stuff goin' on in that bowl, let me tell you!

Heat oil in a large skillet over medium to medium low heat.

Fold in the zucchini. Form into about 24 small cakes. They say each cake is made with 2 tablespoons of the mixture but to be honest with you....it's not going to make that many. But does it really matter?

Saute in olive oil, turning once until nice and brown. 3 minutes on each side is the going rate but mine never last that long before they start burning. I get nervous if I turn the heat down too low cuz I don't want them to absorb more oil. Basically, if they're fully cooked, it's all good.

Place on a paper towel lined plate to allow the oil to drain off. I served mine with a bit of sour cream. I'm sure there has to be something better out there. Maybe even a dill and onion seasoned sour cream mixture.

Now.....should I feel guilty for making a bunch of fresh, healthy zucchini into something that makes your arteries cry in hopeless despair?

Shhhhh...I don't wanna know. (fingers in ears.....) LALALALALALA I can't HEAR you!

Oh....

One more VERY important thing....if you haven't already....there's still time

to

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Have I told y'all how awesome ya'll are? (it's not the Chardonnay talking, I swear)