Sour Cream and Onion Zucchini Cakes

With zucchini in abundance this time of year, these tasty bites are a fun new way to put the veggie to good use. (This recipe is from my first book, The Farm Chicks in the Kitchen and is shown here with another recipe from the book, Tangy Cucumber Cups).

Sour Cream & Onion Zucchini Cakes

2 cups grated zucchini (about 3 medium zucchini)

1 large egg, lightly beaten

2 tablespoons all-purpose flour, plus 1/2 cup for coating cakes

3/4 cup Japanese style panko bread crumbs

1/4 cup finely diced onion

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Vegetable oil, for frying

Sour cream, for serving (about 1/2 cup)

Chopped fresh chives, for garnish

Place the grated zucchini on a paper towel-lined plate and let sit for an hour; occasionally change the paper towel.

With your hands, transfer the zucchini to a medium-size bowl, tightly squeezing as you do so to remove as much liquid as possible. Add the egg, the 2 tablespoons flour, bread crumbs, onion, salt, and pepper; mix to combine.

Place the remaining 1/2 cup flour on a plate. Add enough oil to a medium-size skillet to be 1/8-inch deep; heat over meium-high heat until hot. Meanwhile, formthe zucchini mixture into tiny (2-inch) bite-sized cakes. Working in three batches, pat each side of each cake in the flour and place in the hot skillet. Fry on each side until golden brown - 1 to 2 minutes. Transfer to a paper towel-lined plate to drain. Arrange the cakes on a serving plate, top each with a dollop of sour cream, and sprinkle with chives. Serve warm.

Sources:

Fabric on tray and fabric on apron: Sandi Henderson. (You can purchase her super wonderful fabrics here).

Butter Pats: Vintage (Purchased from The Vintage Rabbit).

Image: John Granen, from my book: The Farm Chicks in the Kitchen. To purchase, click here.

P.S. If you already have a copy of the book, I'd love it if you could provide a review here.

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Comments

[Paula Parrish]

Hello Serena,
Yummy, I love zucchini. This recipe sounds really good. Thanks for sharing.
Smiles, Paula

[teresa]

I love how you presented the zucchini on the tray...so sinking cute!

[Jen]

Love the serving presentation! Wonder if these would freeze prior to frying? Sounds yummy!

[AndiK]

I just made these, and they are very good. I didn't have any chives to top them, though. To add a little more flavor to the cakes themselves, I added a little Creole seasoning (after I tasted the first batch out of the pan). Jen, I would probably fry them and then freeze them; when I wanted to serve them, I would bake them in the oven from frozen, but that's just me. I haven't actually tried it.

[Serena]

Green onions are a great alternative to chives if you don't have those. :)

[Chan]

Beautful dish ....... and looks delicious! Gonna try this!