Zucchini Cakes

1. 1

   Strain zucchini and onion in a salad spinner to remove excess moisture.

2. 2

   Transfer to a large bowl and stir in the panko.

3. 3

   Whisk eggs, salt and baking powder together in a small bowl then stir into zucchini mixture.

4. 4

   Heat 2T oil in a nonstick skillet over medium.

5. 5

   When hot drop mounds of batter into thepan using a 1/3-cup measure.

6. 6

   Fry cakes until golden, then carefully flip and cook until golden on the other side, about 4 minutes per side.

7. 7

   Transfer to a paper towel-lined plae and keep warm; fry remaining cakes in remaining oil.

8. 8

   To serve divide Diavolo Sauce among 4 plates, top with 2 cakes, and garnish with Parmesan and Parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.