Zucchinis!

I picked my first zucchini from the garden yesterday. It is a beautiful testimony to hard work and tender loving care. Yes…I love my garden!

In honor of this luscious little veggie…that I am so hoping and praying my family does not tire of any time soon (there are lots more coming!), I wanted to share a recipe for what we had for breakfast this morning.

Zucchini Fry Cakes

2 medium zucchini (shredded)
Kosher salt
Black pepper
1 egg
2 scallions, finely chopped
1/2 cup all-purpose flour
1/2 cup oil
Plain yogurt

Salt the zucchini with 1 teaspoon of salt. Remove the excess moisture from the zucchini by squeezing the liquid out with paper towels.

Whisk the egg in a large bowl. Add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix well.

Heat oil in a large skillet over medium heat. Cook the fry cakes in two batches. Drop 2 tablespoon mounds into the skillet. Flatten slightly. Cook, turning once, until browned (approximately 4-6 minutes on each side). Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat to use all the batter.

Serve immediately, with yogurt on the side.