Wednesday, April 7, 2010

Crispy Zucchini Cakes

This is a recipe I posted a couple years ago after I made them for my boyfriend's parents. I made them again today for a potential client and have made some changes to the original recipe. I originally used spelt bread for the bread crumbs because I could tolerate spelt back then. I no longer can so I used Udi's white bread. I have also made these with glutino's basic tapioca bread.

I adapted this recipe from "small bites" a fun cookbook I picked up on a whim. There is something about attractively arranged small foods that just appeals to me. They are best eaten immediately after frying as they lose some crispyness after sitting. Serve these with Yogurt Dill Sauce.

1# zucchini (about 3 medium zucchinis)

1 tbsp salt
1 1/2 cups breadcrumbs*
2 green onions
2 eggs, lightly beaten
2/3 cup feta cheese, crumbled
1/4 cup mint leaves, finely chopped
1/4 tsp ground nutmeg
salt and ground pepper to taste
1/2 cup rice flour
about 2 cups coconut oil or olive oil


Grate zucchini, place in a colander and sprinkle with the salt. This will help to remove excess moisture from the zucchini. Let sit for 30 minutes.

Preheat oven to 375 degrees. Set aside 8 tbsp of breadcrumbs and spread the remaining on a baking sheet covered in parchment paper. Bake for 5 minutes, stir and then bake for another 5 minutes until golden and crisp. Let cool.

Rinse zucchini and squeeze out excess liquid with your hands. Pat dry with paper towels. Mix zucchini with onions, eggs, feta, reserved 8 tbsp breadcrumbs, mint and nutmeg. Season with salt and pepper.

Dust hands with rice flour and then form round 2-inch wide patties with the zucchini mix. Roll patties in toasted breadcrumbs making sure they are completely coated and lay on a cookie sheet.

Heat oil in large frying pan with high sides over medium-high heat. Use enough oil so that each patty is submerged half way. Fry the patties for about 3 minutes, then flip over and fry on the other side, until crisp and golden color. Remove from oil and drain on paper towels.

Serve immediately with Yogurt Dill Sauce (recipe below).

Dill Yogurt Sauce
1 14 oz container plain, whole yogurt (I used Fage)
2 tbsp fresh dill
1/2 tsp salt

1/2 tsp freshly cracked pepper
2 tbsp lemon juice

Place a piece of cheesecloth over a mesh strainer and then place strainer over a bowl. Pour the yogurt into the strainer on top of the cheesecloth and let sit a couple hours or overnight in the refrigerator so that excess moisture drips through. This will help to make the sauce thicker. You do not need to do this if you use Fage whole fat yogurt.

Pour yogurt into a small bowl and stir until smooth. Chop dill into small pieces and then add to yogurt along with the salt, pepper and lemon juice. Stir to mix and then place into serving bowl. Serve.

For the breadcrumbs I took a loaf of gluten free bread, spread it out on a cookie sheet and left it to dry out for a couple hours. I then placed the cookie sheet in an oven at 350 degrees to further dry out the bread and toast them. Once they are lightly toasted, place in bowl of food processor and blend until broken up into breadcrumbs. It is ok to have well processed crumbs for this recipe. If the crumbs are still pale and do not look toasted enough, pour the breadcrumbs onto the cookie sheet and place back in the oven for 8 minutes. After they are toasted here, you can skip the toasting step in the above directions.

No comments: