Photo by Richard Alan Hannon @ The Advocate
From Denny: Our local newspaper was running this recipe from Louisiana chef Don Bergeron. Our downtown Farmers Market in Baton Rouge, called the Red Stick Market, features a chef sharing cooking demonstrations almost every week. This week it was Chef Bergeron who was making these simple Zucchini Cakes as appetizers and everyone at the tasting raved about the tastiness of the sauce he served with the cakes.
This is one of those easy simple recipes where you can even add more spices to your taste or enjoy the simplicity as it stands. This is also a vegetarian recipe. About one very large zucchini will make the eight cakes so keep that in mind in case you can only find medium-sized zucchinis. If you prefer smaller sized cakes this recipe will make up to 12. The Dill Mayo Sauce makes a bit over 1-1/2 cups, a bit too much for one recipe of cakes. You might prefer to cut the sauce recipe in half or double the amount of cakes you are making to create a meal instead of an appetizer. This sauce will work well over other vegetable recipes and fish too.
Pull out your old-fashioned box grater like your grandmother used to grate the zucchini. Chef employs the lighter panko style bread crumbs for both the making of the veggie cake as well as the breading. Remember, summer squash like zucchini is full of water, so squeeze tightly to rid the grated veggie of as much water as you can so the cake will hold together well. To coat the cakes in the breadcrumbs, because of the moistness factor and because the mixture is very loose for the cakes, it is easier to hold the cakes in your hands as you coat them than try to roll them in a pan of panko crumbs. So, handle delicately as you coat the cakes.
Zucchini Cakes With Dill Mayo Sauce
From: Chef Don Bergeron
Makes: 8 cakes
Zucchini Cakes:
Ingredients:
1 large zucchini, grated, about 2 cups (after you grate the zucchini, squeeze out excess water)
1/2 stick butter
1 cup chopped vegetable seasonings (onions, celery and bell pepper)
1 clove garlic, minced
1/2 cup freshly grated Parmesan cheese
1 cup panko bread crumbs, PLUS extra for breading
Sprinkle of ground nutmeg, roughly 1-4 tsp.
1 egg, lightly beaten
Salt and black pepper to taste
Olive oil (enough to cover bottom of skillet)
Directions:
Melt butter over medium heat and add chopped seasonings and garlic. Sauté until wilted and vegetables are tender. Set aside to cool.
Combine zucchini with Parmesan cheese, 1 cup of the bread crumbs, nutmeg, egg, salt and pepper and reserved sautéed vegetables.
Shape into patties. Roll or coat lightly in extra bread crumbs.
Heat olive oil in a pan over medium heat. Once heated, add patties and cook until golden brown (about 3-4 minutes on each side). Serve with cold Dill Mayo Sauce.
Dill Mayo Sauce
Makes: almost 1-3/4 cup sauce. This is more than you will need for one recipe of the above Zucchini Cakes. Recipe can be halved if desired.
Ingredients:
1 cup sour cream
1/2 cup mayonnaise
4 tbls. fresh dill, chopped
2 tbls. fresh parsley, chopped
2 green onions, chopped
2 tbls. Heinz Chili Sauce
2 cloves garlic, minced
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1 tsp. white pepper
Juice of 1/2 fresh lemon
Salt and black pepper to taste
Directions:
Mix all of the sauce ingredients in food processor. Serve cold or at room temperature. Refrigerate leftovers.
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