Great for an appetizer, snack, or even a main course, these savory cakes come together in a snap, and are easy to make as they are delicious to eat.
This recipe can be prepared a day in advance. Simply reheat the cakes in a 350-degree oven for 10 minutes.
- 1 1/2 Cup grated zucchini (about 1 medium-sized zucchini)
- 1 Tablespoon butter (optional)
- 1/4 Cup flour
- 1/2 Teaspoon lemon zest
- 1 Teaspoon sugar
- 1/2 Teaspoon salt
- 1 Tablespoon lemon juice
- Olive oil, as needed
- 1 egg, beaten
- 1/4 Cup thinly sliced scallions (about 2 scallions)
Combine the zucchini, scallions, flour, sugar, and salt in a medium mixing bowl. Toss to combine. Add the egg, lemon juice, and zest and stir until well incorporated.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter (you can use more olive oil if keeping this recipe dairy-free) in a large cast-iron skillet. Once the butter is melted and the oil is fairly hot, drop in the zucchini mixture in tablespoonfuls, making sure not to crowd the pan (about 5 at a time). Cook for about 1 minute on each side until browned and semi-firm. Remove to a paper towel to drain and repeat with the remaining zucchini mixture, adding more oil as necessary.