Having trouble using up all of that zucchini from the garden? Me too. Year after year, the zucchini plants always seem to overproduce, and I am left with piles of nourishing produce sitting on the kitchen counter that I do not know how to use. For dinner the other night I decided to try a new zucchini experiment, and I whipped up these simple zucchini cakes – somewhat like potato pancakes, though a lot better for you. They are a satisfying, filling, nourishing side dish that would go perfectly with a nice juicy steak.
3 cups zucchini, shredded with water squeezed out
3 cloves minced garlic
¼ cup coconut flour
Seasoning to taste (I used 1 tbsp of an Italian seasoning blend, salt, and pepper – but get creative and throw in whatever sounds good to you.)
Oil for frying (I used lard.)
I shredded my zucchini using a cheese grater, then, handful by handful, squeezed as much excess water out of it as I could. I then placed the zucchini shreds into a large mixing bowl. I continued this process until I had three cups of fairly tightly packed shreds. To my zucchini I added the eggs, garlic, coconut flour, and seasonings, then mixed until everything was well combined. I heated up a large frying pan and added a generous dollop of lard. I then spooned my zucchini mixture into the pan, flattened it out so that it resembled a pancake, and fried for a few minutes on each side, until the outside was lightly browned and crispy and the inside was set. My skillet was not large enough to accommodate the whole batch, so I then added some more lard to the pan and repeated with the rest of the batter. This recipe made six good-sized zucchini cakes, which could serve three as a side dish. Nick and I polished them off all by ourselves, though.
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