Cheesy Zucchini Cakes

If you were hoping for a sweet and very tempting dessert cake,
well, I'm going to disappoint you.
Sorry.
But only for a moment,
because this recipe is also delicious.
I ate the last cake at lunch today
after I heated it up in a skillet to get the crispiness back.
I think that the crispy edges are just the best.
What isn't great about fried zucchini and cheese?
Seriously...
There's nothing wrong with that!

Cheesy Zucchini Cakes
Recipe slightly modified from A Few Short Cuts

Ingredients:
1 zucchini (mine was larger then needed, so I needed more egg)
2 eggs
2/3 cup cheddar cheese (this is what I had on had)
1 cup bread crumbs (really you could use anything combining agent)
1 Tbl. red pepper flakes
2 Tbls. olive oil

Directions:
1. Grate your zucchini and remove as much moisture as possible by placing between kitchen towels and squeezing.  Flip the towels over and do it a couple times.

2. Combine all ingredients, except for the oil in a bowl.

3. In a large skillet heat up the oil.

4. Make cakes.  I found that using an ice cream scoop made this really easy.  Just scoop and plop into the sizzling oil, then use a spatula to flatten out a bit.

5. Cook for a couple minutes on each side until each is golden and crispy.

6.  Place on paper towels when done to catch any of the extra oil.

One of the tasty ways that I like to eat these are wrapped in a tortilla with tomatoes and cucumbers.  The fresh and crispy veggies, combined with the salty, spicy zucchini cake is just delicious.

 Seriously.  Delicious.

Now don't you wish a neighbor would drop some off at your door?

Yep.  

Don't turn down any zucchini that comes your way.

Instead grab it, grate it, and fry it up!

Enjoy!