Fall comfort foods, like Booberry cereal, are already
hitting shelves. The October issue of Everyday with Rachael Ray arrived with
lots of pumpkin-infused recipes. This zucchini fritter cake recipe stood out as
the perfect way to enjoy fresh summer zucchini while it is still around. This
recipe is time consuming unless you have a food processor, but the cheesy cakes
were well worth the effort for me. This is perfect for a meatless Monday meal!
Ingredients
2 zucchini, halved lengthwise
1 small onion
1 cup flour
1 t baking powder
1 cup whole milk
1 egg
2 cloves garlic, minced
1/3 cup grated parmigiano-reggiano cheese
2 T parsley
vegetable oil
1 can (15 oz) stewed tomatoes
1 small onion
1 cup flour
1 t baking powder
1 cup whole milk
1 egg
2 cloves garlic, minced
1/3 cup grated parmigiano-reggiano cheese
2 T parsley
vegetable oil
1 can (15 oz) stewed tomatoes
Directions
1. Heat the tomatoes in a sauce pan and keep warm.
2. Shred the zucchini on a box grater. Place in colander, salt the zucchini and let drain. Press out any excess liquid. Mince the onion.
3. In a large bowl, mix the flour and baking powder. Make a well in the center and add the milk and egg. Whisk the milk and egg, then incorporate the flour.
4. Stir the zucchini into the flour mixture. Add the onion, garlic, cheese and parsley.
5. In a large skillet, heat a thin layer of the vegetable oil over medium-high heat. Drop 3-inch cakes of batter into the pan in batches (I did 3 at a time).
6. Cook the cakes until golden, flipping once, 4 to 6 minutes. Keep warm (Rachael Ray suggests keeping them in the oven at 275 degrees).
7. Serve the cakes with the warm stewed tomatoes.
1. Heat the tomatoes in a sauce pan and keep warm.
2. Shred the zucchini on a box grater. Place in colander, salt the zucchini and let drain. Press out any excess liquid. Mince the onion.
3. In a large bowl, mix the flour and baking powder. Make a well in the center and add the milk and egg. Whisk the milk and egg, then incorporate the flour.
4. Stir the zucchini into the flour mixture. Add the onion, garlic, cheese and parsley.
5. In a large skillet, heat a thin layer of the vegetable oil over medium-high heat. Drop 3-inch cakes of batter into the pan in batches (I did 3 at a time).
6. Cook the cakes until golden, flipping once, 4 to 6 minutes. Keep warm (Rachael Ray suggests keeping them in the oven at 275 degrees).
7. Serve the cakes with the warm stewed tomatoes.
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