Zucchini Cakes with Goat Cheese Mousse
These crispy zucchini fritters are super easy to make and are the perfect way to sneak some tasty veggies into your meal!
Servings: 2 to 4
Ingredients
For the zucchini cakes:
- 1 pound zucchini
- ½ teaspoon garlic olive oil
- 1 egg lightly beaten
- ¼ cup all-purpose flour
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon baking powder
- 2 tablespoon finely diced red onion
- 1 clove garlic finely minced
- ½ teaspoon lemon zest
- 2 tablespoon Parmigiano-Reggiano
For the goat cheese mousse:
- ¼ cup soft goat cheese
- 2 tablespoon soft cream cheese
- 1 garlic clove minced
- ¼ teaspoon sambal
- 2 tablespoon cilantro leaves chopped
Instructions
- Shred the zucchini. Attach a shredding/grater blade to your food processor and grate the zucchini. Transfer to a cutting board covered with 2 layers of paper towel; cover with another paper towel and press to remove water. Let sit for 2-3 minutes and repeat.
- Make the mousse. While the zucchini is draining, mix all the mousse ingredients in a small bowl. Refrigerate until ready to use.
- Create the mixture. Transfer zucchini to a medium bowl and add all remaining ingredients except for olive oil; mix well.
- Pan fry the fritters. Heat oil in a 12" non-stick skillet over medium-high heat. Use a small scoop to drop batter into skillet. Flatten with a spatula and cook for 2 minutes. Turn cakes and cook for 2-3 minutes until golden brown. Remove from pan and keep warm. Repeat with any remaining batter.
- Place fritters onto serving dishes and top with goat cheese mousse. Serve immediately.