I’m off on holidays this October, heading to Italy! So, I thought my good friend, Chef Luisa Rios’ recipe for zucchini cakes would be a great recipe to share because I read that zucca is the Italian word for pumpkin or squash and so zucchini was derived from its being a “little squash”.
Chef Luisa says that this is one of her most popular recipes! If you like this one, check out her website for more recipes, food ideas, and to learn about her amazing cooking services. www.cookingjourneys.ca
(adapted from smittenkitchen.com)
1 pound zucchini (about 2 medium)
1 teaspoon sea salt
1 clove garlic, minced
2 scallions, halved lengthwise and thinly sliced
1 large egg OR 1 flax egg (1 tablespoon ground flax mixed with 3 tablespoons of warm water)
1/8 teaspoon ground black pepper
½ cup Bob’s Red Mill™ Gluten Free All Purpose Flour
½ teaspoon gluten free baking powder
Olive oil, for frying
1. Preheat oven to 350F.
2. Grate zucchini using the large holes on a box grater. Season with the salt and toss well. Let stand for 10 minutes to draw the excess moisture out of the zucchini.
3. Meanwhile, whisk together the gluten-free flour, baking powder and black pepper in a small bowl.
4. Using a kitchen towel or clean hands, squeeze the water out of the zucchini and place in a large bowl. Add egg or flax egg, garlic and scallions and mix well. Add in the flour mixture. You may want to fry a tester cake to check your salt levels at this point; alternatively you can salt the cakes as soon as they come out of the frying pan.
5. Heat olive oil in a large non-stick skillet. When the oil ripples, spoon rounds into the pan, about two tablespoons worth, flattening slightly. Fry until golden brown (about 2 minutes per side) and remove from pan to a parchment-lined baking tray. When all the cakes have been fried, bake for 10 minutes, flipping them after five minutes.
6. Remove to a cooling rack. Enjoy warm, at room temperature or cold. All are equally delicious!