Zucchini Fritter Cakes
"Zucchini never tasted as good as in these crispy, cheesy cakes topped with a tomato salsa...."
INGREDIENTS
•
Ingredients
•
2 zucchini, halved lengthwise
•
Salt and pepper
•
2 cans stewed tomatoes or diced tomatoes with green chilies (15 ounces each can), lightly drained
•
1 cup flour
•
1 teaspoon baking powder
•
1 cup whole milk
•
1 eggs
•
1 small onion
•
2 cloves garlic
•
1/2 cup grated Parmigiano Reggiano cheese (a generous handful)
•
2 tablespoons each parsley and mint, finely chopped
•
A small handful of basil or tarragon leaves, shredded
•
Extra virgin olive oil (EVOO) or vegetable oil for shallow frying
•
2 scallions, sliced on an angle
•
Serves 4
ADVERTISEMENT