These zucchini cakes are deliciously light and kid-friendly, too. You can put whatever type of cheese you like in them. I use feta, a nice complementary flavor with the zucchini. The original recipe comes from the HeartMath kitchen head chef, Lena’s mother. Serve them with sour cream, if you like.
8 small zucchini
½ bunch green onions, sliced
5 tablespoons feta, crumbled
2 tablespoons cornstarch
1 tablespoon flour
1 ½ teaspoon sea salt
½ teaspoon granulated onion
6 tablespoons olive oil, for frying
- Shred zucchini and place in bowl. Add remaining ingredients except for olive oil. Mix well.
- Heat half the oil in frying pan until medium hot. Using a slotted spoon add a spoon of zucchini mixture into pan and pat down lightly to spread out. Cook until edges begin to puff and turn a light green, about 8 minutes or so depending on your heat. Flip pancake over and cook another 4 minutes or so and remove to drain on paper towels.
- Continue to cook remaining batter in the same way, adding more oil to pan as needed.
Cooking time: 45 minutes
Serves: 6 to 8
Makes: 15, 3-4 inch patties