Cayenne Zucchini Cakes

bayou sam's cajun grill

©2023

AuthorDartagnan
DifficultyBeginner

"quick, easy and exploding with flavor, these pair with a delicate seafood or stand up to BBQ'd pork or chicken, don't be sleepin' on these!"

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Yields1 Serving
Prep Time20 minsCook Time5 minsTotal Time25 mins
WET
 2 cups zucchini squash, coarse gratedabout 2 small, store size. Not David Bailey's sqaush! 😉
 ¼ cup red onion, diced smallshallots work well here as well
 ½ cup Parmigiano Reggiano, gratedplease use the real stuff here
 ½ cup Mozzarella block cheese, shredded
DRY
 ½ cup flour
 ¼ cup Panko Breadcrumbs, garlic
 1 tsp garlic powder
 2-3 tsp Cayenne Pepper Flakes, medium ground
 1/2-1 tsp Kosher Salt
THE REST
 2 large eggs, beaten well
 1 tbsp Olive Oil
 1 tbsp Avocado Oil
1

2

In a medium bowl, combine the WET ingredients. In another bowl, the DRY. Mix both together. Now fold in eggs. Combine well.

3

Pre-heat large sauté pan to medium high. Heat oils in a skillet over medium-high heat. Reduce heat slightly.

4

In heaping tablespoon dollops. Drop zucchini mixture and then flatten down with a steal spatula to form a patty shape and cook for a few minutes on each side until golden.

NOTES:
5

I have about 5 or 6 different graters, shredders, micro-planes. My OXO box grater works great for the zucchini and Mozzarella. But I like my fine micro-plane grater for the Parmesan.
The ingredients listed are from trial and error, rendering the best flavor, texture and end product. So, if you make it with canola or vegetable oil, or use the green jar parmesan, it's not going to turn out right. Same with the Cayenne flakes. Although the dried red chili flakes from Fiesta are a really good substitute.
The combination of a really good olive oil and avocado oil really brings this dish up a notch. Try it.

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Ingredients

WET
 2 cups zucchini squash, coarse gratedabout 2 small, store size. Not David Bailey's sqaush! 😉
 ¼ cup red onion, diced smallshallots work well here as well
 ½ cup Parmigiano Reggiano, gratedplease use the real stuff here
 ½ cup Mozzarella block cheese, shredded
DRY
 ½ cup flour
 ¼ cup Panko Breadcrumbs, garlic
 1 tsp garlic powder
 2-3 tsp Cayenne Pepper Flakes, medium ground
 1/2-1 tsp Kosher Salt
THE REST
 2 large eggs, beaten well
 1 tbsp Olive Oil
 1 tbsp Avocado Oil

Directions

1

2

In a medium bowl, combine the WET ingredients. In another bowl, the DRY. Mix both together. Now fold in eggs. Combine well.

3

Pre-heat large sauté pan to medium high. Heat oils in a skillet over medium-high heat. Reduce heat slightly.

4

In heaping tablespoon dollops. Drop zucchini mixture and then flatten down with a steal spatula to form a patty shape and cook for a few minutes on each side until golden.

NOTES:
5

I have about 5 or 6 different graters, shredders, micro-planes. My OXO box grater works great for the zucchini and Mozzarella. But I like my fine micro-plane grater for the Parmesan.
The ingredients listed are from trial and error, rendering the best flavor, texture and end product. So, if you make it with canola or vegetable oil, or use the green jar parmesan, it's not going to turn out right. Same with the Cayenne flakes. Although the dried red chili flakes from Fiesta are a really good substitute.
The combination of a really good olive oil and avocado oil really brings this dish up a notch. Try it.

Cayenne Zucchini Cakes
IngredientsDirections