Friday, August 17, 2012

Zucchini cakes

 It is zucchini season and everyone who plants a garden can now complain about the overflow of zucchini in their yard. Well, in my opinion an excess of zucchini can only be a good thing. Take these delicious zucchini cakes, for instance. If you have a food processor, they are super-easy to make.

Ingredients
2 medium zucchini
1 tsp salt
1 small yellow onion
1 jalapeno pepper
2 eggs
1/3 cup flour
1 tsp dill
1 tsp dried mint leaves
0.25 cup crumbled feta
salt
oil

Preparation
Using your food processor (or grater), shred the washed zucchini. Salt and set aside for 10 minutes. Squeeze lightly to remove the excess salty water.


Mince the onion and jalapeno, mix with the zucchini. Crumble in the feta cheese and add the eggs. Mix well.


Add the spices and the flour. Mix lightly, until all parts are just moistened.

 
 Adding dollops of the batter to a preheated pan with 1 tbsp oil, brown both sides. Serve with yogurt.

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