MEGAN FRANCES LLOYD
// writer

Zucchini Cakes + Simplest Tomato Sauce

ZUCCHINI CAKES + THE SIMPLEST TOMATO SAUCE

Originally published by Tramontina USA

Keep everyone in your family happy with simple ingredients and a sauce so painless you'll wonder why you ever bought it from the store. 

Serves: 3-4 (10 small cakes)   |   Prep Time: 40 min   |   Cook Time: 50 min

INGREDIENTS

TOMATO SAUCE:

  • 1 Tablespoon extra virgin olive oil

  • 3 cloves garlic, minced

  • 1 can (28 oz.) of diced San Marzano tomatoes

  • ½ teaspoon salt

FRITTERS: 

  • 2 small zucchini

  • 1 white potato, peeled (preferably russet or Yukon gold)

  • ½ white onion

  • 2 teaspoons salt

  • 2 eggs

  • 2 garlic cloves, grated

  • ½ cup parmesan cheese, grated

  • 3 Tablespoons fresh basil, chopped

  • 3 Tablespoons fresh parsley, chopped

  • 1/3 cup flour

  • ½ teaspoon baking soda

  • Ground pepper

  • Light olive oil for frying

INSTRUCTIONS

TOMATO SAUCE:

  1. Heat oil in a medium saucepan on medium heat. Add garlic and cook for 2-3 minutes until soft, but not browned.

  2. Add tomatoes and salt to pan and stir to combine.

  3. Bring to simmer. Cover with lid and reduce heat to low. Simmer for 25 minutes.

  4. Add sauce to blender and blend until smooth. Return to saucepan and cook for another 15 minutes. Remove from heat.

CRISPY ZUCCHINI POTATO CAKES: 

  1. Grate zucchini, potato, and onion into large mixing bowl. Toss with salt and let sit for 30 minutes.

  2. In a separate bowl, beat eggs until well combined. Add garlic, parmesan, basil, parsley, flour, and baking soda. Add ground pepper to taste. Mix well, making sure to smooth out any flour clumps. The egg mixture should be smooth and shiny.

  3. Place zucchini and potatoes into a kitchen towel and squeeze out as much water as possible. Place back into large mixing bowl and add the egg mixture. Mix to combine.

  4. Heat oil on medium heat in medium sauté pan. The oil should completely cover the bottom of the pan and be and about ¼-inch deep.

  5. When the oil is heated but is not smoking, drop ¼-cup mounds of batter into the pan, flattening each mound. The thinner you make each cake, the crispier it will be.

  6. Cook until the bottom is an even golden brown and flip, cooking the other side in the same manner, about 2-4 minutes per side. Repeat until you have used up all of the batter.

  7. To keep each batch of cakes warm and crispy while you are frying up the remainder, place the finished cakes on a wire rack in the oven at 200ºF.

  8. Serve warm with a few spoonfuls of tomato sauce!