Zucchini Scallion Cakes


Zucchini Scallion Cakes

Tangy scallions and tart lemon juice bring depth to the flavor of these savory veggie appetizers. These zucchini scallion cakes are ideal hors d’oeuvres, because you can make them a day in advance; just reheat in your oven 10 minutes before serving. This recipe comes to us from Phoebe Lapine of Feed Me Phoebe.

Serves 6

  • 1 medium zucchini, grated
  • 2 scallions, thinly sliced
  • 1/4 cup flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest
  • 2 tablespoons olive oil

Combine the grated zucchini, scallions, flour, sugar and salt together in a medium mixing bowl and toss to combine. Add the egg, lemon juice and zest and stir to combine.

Prepare a plate with a layer of paper towels. Place the olive oil in a large skillet over medium-high heat. Scoop tablespoons of zucchini scallion batter out into the oil, taking care to ensure space between the mounds of batter. You may have to fry the cakes in batches. Cook for about 1 minute on each side, or until the cakes have browned on both sides and are semi-firm. Transfer to the paper towel lined plate and repeat until you are out of batter.

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Nutrition Information

Zucchini Scallion Cakes

Servings per Recipe: 6

Amount per Serving

Calories:  81

Calories from Fat:  49

Total Fat:  5g

Saturated Fat:  1g

Cholesterol:  31mg

Sodium:  209mg

Carbohydrates:  6g

Dietary Fiber:  1g

Protein:  2g

Sugars:  2g

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