I grated my zucchini on my hand grater for this small amount so why not just grate the onion along with it. Saves time and mess. Be sure to squeeze most of the liquid from the grated veggies or your cakes will fall apart when it cooks. I just grab it in my IMPECCABLY clean hands and squeeze the life out of it.
Use white bread crumbs instead of Panko; substitute chives for the onions. Change up the cheese and add your choice of fresh herbs or garlic. I left them out this time because of the pepper jack cheese. I also had an open jar of my homemade tomato sauce open in the fridge to sauce these with but you could top this with lots of other things. Use what you have. That's what this recipe is all about. AND WAS IT EVER GOOD!!! I wouldn't lie to you about that. I ate three (I know!, but they were little).
2 cups of grated zucchini, squeezed dry
2 eggs, beaten
¼ cup of grated yellow onion, squeezed dry
½ cup of Panko bread crumbs
½ cup of grated Parmesan cheese
½ cup of grated Pepper Jack cheese
½ teaspoon kosher salt
¼ teaspoon of freshly ground pepper
1 ½ tablespoons of vegetable oil
1 teaspoon of butter
1 tablespoon of chopped fresh herbs (optional)
1/4 cup of fresh tomato sauce for dipping the cakes into
Heat the oil and butter in a non-stick skillet until it shimmers. Set the pan over medium heat.
Meanwhile, in a medium bowl, combine all of the ingredients. Stir just until blended. Form into patties and carefully drop them into the skillet. Shake once to dislodge them from sticking. Let them cook for several minutes on each side until the cakes are golden brown. Drain on a paper towel.
Serve hot with fresh tomato sauce, applesauce, ranch dressing, sour cream, pico de gallo or some pesto.