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1
Salt grated zucchini and place in a collander in the sink for 1 1/2 hours. The salt will draw out the water in the zucchini. Rinse well, shake out additional water and pat dry to remove as much residual moisture as possible.
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2
Place the zucchini in a medium bowl, add the diced onion, flour, spices and cheese. Add 4 eggs and mix well with a fork, based on the consistency add 1 - 2 more eggs. Add just enough egg to coat all of the zucchini. The batter should be thick. As the batter sits, it will become more liquidy. Make sure to stir well before scooping each batch. You do not need to add more flour.
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3
Heat a large nonstick skillet on high heat, do not add oil, use a nonstick spray before the first batch, but not between batches. Using a soup spoon or tablespoon spoon, scoop the batter and form pancake-like circles, you may need to use the back of the spoon to flatten them out. Do not make them too large or they will be difficult to flip. Perfact size is between 3 and 4 inches in diameter. Cover the pan and allow them to cook until they brown on the bottom, flip carefully and brown the other side. It will take approximately 3 - 4 minutes per side.
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4
Place cooked zucchini cakes in a single layer on a cookie sheet, they will be a little soft and fragile. You can firm them up place them in a 250 degree oven for 15 - 20 minutes.
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5
Tomato & Basil
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6
Combine tomato, onion and cheese (optional) in a small bowl. Dress with oil, vinegar and spices to taste.
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7
Serve Zucchini Cakes warm, topped with tomato and fresh basil.
