Spicy Zucchini Cakes

These cakes are lighter and more tender when made with fresh breadcrumbs. Place a day-old baguette in a food processor and pulse until fine crumbs are formed. For a quick sauce, mix some chopped fresh herbs (such as chives and dill) and lemon juice into mayonnaise.


Ingredients

3 c coarsely grated zucchini
1/2 tsp salt
1 c fresh breadcrumbs (from a baguette)
1 egg
2 green onions, thinly sliced
1/4 c diced red bell pepper
1 1/2 tsp Old Bay seasoning
1 tsp dijon mustard
1 tbs mayonnaise or plain yogurt
1/8 tsp red pepper flakes
2 tbs vegatable oil, for frying
1 tsp butter

Directions

1. Place grated zucchini in a colander; sprinkle lightly with salt and let stand 30 minutes. Press with paper towels to remove as much liquid as possible. Zucchini should be fairly dry, and you should have about 2 cups. Place zucchini and remaining ingredients (except oil and butter) in a bowl. Mix well. Form into 8 patties the size of crab cakes. Chill.
2. Heat oil and butter in a skillet.
3. Add patties to skillet and cook on both sides until browned. Drain on paper towels.

note: to make mini-zucchini cakes, form the mixture into small (1 inch) patties and place on a baking sheet. Brush with oil and butter and bake at 450 degrees until lightly browned.