I took these to a party this weekend, set the tray down, went to grab a drink and when I turned around they were almost halfway gone. By the end of the night there wasn’t a zucchini strand in sight. So I think it is safe to say these passed the taste test!
For updated recipes and photos, check out The Simple Kitchen!
- 1 pound zucchini, stems removed
- 1 egg lightly beaten
- ¼ cup parsley, chopped
- ½ cup grated reduced-fat Parmesan cheese
- ½ cup flour
- ½ tsp baking powder
- ¼ cup tarragon, chopped (optional)
- ⅛ tsp nutmeg
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper to taste
- Combine all of the ingredients except for the zucchini in a large bowl. Whisk to form a batter, removing large lumps, about 1-2 minutes.
- Grate the zucchini and add it to the bowl. The moisture from the zucchini will produce a thick batter as you stir. Use the batter immediately.
- Heat olive oil in a large skillet over medium-high heat. Place a heaping tablespoon (for bite size) or ¼ cup (for more appetizer size) to make cakes. Cook 2-3 minutes on each side until lightly browned. Drain on paper towel.
- Serve with homemade yogurt sauce found here.
Thanks to Skinny Chef for the inspiration.