Zucchini Cakes

I am not a big fan of zucchini, but I tell you what, these are delicious! I found the recipe on http://thepioneerwoman.com/cooking/ a couple of weeks ago. And today lo and behold a dear friend dropped off the biggest zucchini ever, so what else could I do but make this delectable little cakes.

1 large zucchini

1/2 c. seasoned bread crumbs

1 heaping Tbsp. minced garlic

1/2-3/4 c. Italian cheese blend

1-2 eggs

a pinch of kosher salt

olive oil

black pepper

Chop the ends off the zucchini and then use a cheese grater to shred it. Place the shredded zucchini in a clean towel and squeeze out the liquid. I was very surprised how much came out. Next place the semi-dry zucchini in a large bowl. Add the garlic, bread crumbs, cheese, 1 egg and salt and pepper then stir with a fork. If mixture is to dry, add another egg. If it is too dry, the mixture will fall apart when you try to cook it. In a frying pan, heat olive oil on medium heat. Use enough oil to cover the bottom of the pan by about 1/4". When the oil is hot, drop the zucchini batter by large spoonfuls into the pan and then flatten with the back of the spoon. Cook for about 2 minutes on each side or until golden brown. The PW recommends serving these with Ranch dressing for dipping sauce, of which I had none last night, so we ate without and they were still fabulous on their own.