Zucchini Cakes

Zucchini Cakes with Diavolo Sauce

From: Cuisine at Home, Issue No. 66
Makes: 8-10 cakes
Total Time: 30 minutes
Nutrition: per 2 cakes with 1/3 cup sauce - 220 calories; 11g total fat; 20g carbs, 2g fiber, 8g protein.

Ingredients:
For the Cakes:

• 4 cups zucchini, grated
• 1/2 cup onion, grated
• 1 cup panko crumbs
• 2 eggs
• 1 tsp salt
• 1/2 tsp baking powder
• 4 tbs olive oil
• fresh parsley
• grated parmesan

For the Diavolo Sauce:

• 1/4 cup prosciutto, diced
• 1 tbs olive oil
• 1/2 cup onion, diced
• 1/2 cup red bell pepper, diced
• 1 tbs tomato paste
• 1 tsp garlic, minced
• 1/2 cup white wine vinegar
• 2 tsp sugar
• 1/2 tsp red pepper flakes
• 1/2 tsp dried basil leaves
• salt to taste

Instructions:

1. Saute prosciutto in oil in a large nonstick skillet over medium high heat until crisp, 3-4 minutes. Add onion and bell pepper, saute 5 minutes, then stir in tomato paste and garlic; cook 2 minutes.
2. Deglaze with wine, reduce until nearly evaporated, then add reaming ingredients (except salt). Bring to a boil and simmer 8-10 minutes. Season with salt and keep warm until ready to serve.
3. Strain grated zucchini and onion in a salad spinner (or pat dry with paper towel) to remove excess moisture. Transfer to a large bowl and stir in panko.
4. Whisk eggs, salt and baking powder together in a small bowl then stir into zucchini mixture.
5. Heat 2 tbs oil in a non-stick skillet over medium. When hot, drop mounds of batter into the pam, using a 1/3 cup measure. Fry cakes golden, then carefully flip and cook until golden on the other side, about 4 minutes per side. Transfer to a papertowl lined plate and keep warm.
6. Fry remaining cakes in remaining oil.
7. To serve, divide sauce among 4 plates, top with 2 cakes, and garnish with paresley.