Zucchini Cakes With Smoked Trout
Serves: 5
Mohammad Wiegand
1 January 1970
Based on User reviews:
49
Spice
54
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tsp
Salt1 cup
All-Purpose Flour2 tbsps
Grated Parmesan Cheese (finely)2 tbsps
Shallot (minced)1 large
Egg1 cup
Sour Cream (about)60 g
Smoked TroutDirections:
1
Place zucchini in colander set over bowl; sprinkle with salt and toss to coat
2
Place small plate atop zucchini to weigh down
3
Let stand 30 minutes to drain
4
Squeeze zucchini as dry as possible in kitchen towel
5
Transfer zucchini to medium bowl
6
Stir in flour, Parmesan, and shallot, then stir in beaten egg mixture and pepper
7
Line large rimmed baking sheet with parchment paper
8
Brush large nonstick skillet with enough oil to coat; heat over medium-high heat
9
Working in batches, drop zucchini mixture into skillet by scant 1 tablespoonfuls, spacing apart
10
Using spatula, flatten cakes to 2-inch rounds
11
Cook until golden on bottom, brushing skillet with more oil as needed between batches, about 1 to 1 1/2 minutes per side
12
Transfer cakes to prepared baking sheet
13
DO AHEAD: Can be made 1 day ahead
14
Cool completely, then cover and chill
15
Rewarm uncovered in 325°F oven until heated through, about 10 minutes
16
Place warm zucchini cakes on platter
17
Top each with small dollop of sour cream and piece of smoked trout
18
Sprinkle with chopped dill and serve
19
Place zucchini in colander set over bowl; sprinkle with salt and toss to coat
20
Place small plate atop zucchini to weigh down
21
Let stand 30 minutes to drain
22
Squeeze zucchini as dry as possible in kitchen towel
23
Transfer zucchini to medium bowl
24
Stir in flour, Parmesan, and shallot, then stir in beaten egg mixture and pepper
25
Line large rimmed baking sheet with parchment paper
26
Brush large nonstick skillet with enough oil to coat; heat over medium-high heat
27
Working in batches, drop zucchini mixture into skillet by scant 1 tablespoonfuls, spacing apart
28
Using spatula, flatten cakes to 2-inch rounds
29
Cook until golden on bottom, brushing skillet with more oil as needed between batches, about 1 to 1 1/2 minutes per side
30
Transfer cakes to prepared baking sheet
31
DO AHEAD: Can be made 1 day ahead
32
Cool completely, then cover and chill
33
Rewarm uncovered in 325°F oven until heated through, about 10 minutes
34
Place warm zucchini cakes on platter
35
Top each with small dollop of sour cream and piece of smoked trout
36
Sprinkle with chopped dill and serve