Zucchini Cakes with Dill Dip

mini zucchini cakes

Sum-sum-summer time!

Ok, yesterday it was 96 degrees in Portland, Oregon.  That’s a sure sign that we are smack dab in the middle of summer!  The two things I love about summer time in the Pacific Northwest is the Farmer’s Markets and the fact that the produce is abundant and so DELICIOUS!  This is one of my favorite summer time treats.  I took a Latke recipe and tweaked it to make it my own.   If you have tons of tomatoes, especially heirloom ones….slice them up and stack it like a burger with the dill dip in between…SO YUMMY!

Serve with sliced heirloom tomatoes

Serve with sliced heirloom tomatoes

Ingredients:

Zucchini                          1 small

Potato, Yukon                1 small

Sweet onion                   1 small

Panko                              1/4 cup

Egg, beaten                    1- 2

Lemon zest, minced      1 whole lemon

Garlic, minced                2 cloves

Parmesano Reggiano    1/4 cup

Salt and pepper              TT

Your favorite vegetable oil for frying, as needed

Instructions:

  1. Small dice the sweet onion and caramelize.  Set aside to cool.
  2. With a grater, using the smallest grater slots, grate your zucchini and potato into a bowl.
  3. Sprinkle a little salt onto the zucchini and potato.  This will draw out most of the moisture, so it will not produce a super soggy cake.
  4. Let veggies sit for about 15 minutes.
  5. Squeeze out as much moisture as you can from the veggies.
  6. In another bowl, add all ingredients together and mix.
  7. Heat up frying pan and oil (you want about a 1/8-1/4 inch of oil) to 350 degrees, or if you are a pro in the kitchen, just until you feel it’s ready!
  8. Form patties (usually 2 inches in diameter is the way I make them) and flatten to about 1/4 inch.
  9. Fry until golden brown on each side.

Easy Dill Dip Recipe:

You will need…

  • Yogurt, plain                         8 ounces
  • Fresh dill weed                     handful or less, depending on your taste, minced
  • Lemon zest and juice          GO CRAZY!
  • Salt and pepper                     TT (to taste)
  • garlic clove                           1 clove, super minced

*mix everything and let sit for a couple hours so the flavors can mingle*

picnic dinner I packed for movies in the park with zucchini cakes, cherries, blackberries, carrots, and slices of ham.

picnic dinner I packed for movies in the park with zucchini cakes, cherries, blackberries, carrots, and slices of ham.

 

 

 

 

 

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