Zucchini Cakes with Smoked Trout | view more Recipe

Zucchini Cakes with Smoked Trout

  • '1 pound zucchini
  • trimmed
  • coarsely grated in processor'
  • '1 teaspoon salt'
  • '1/4 cup all purpose flour'
  • '2 tablespoons finely grated Parmesan cheese'
  • '2 tablespoons minced shallot'
  • '1 large egg plus 1 large egg white
  • beaten to blend'
  • '1/2 teaspoon freshly ground black pepper'
  • 'Canola oil (for frying)'
  • '1/3 cup (about) sour cream'
  • '2 ounces smoked trout or smoked salmon
  • broken into 1 x 1/2-inch pieces'
  • 'Chopped fresh dill'

  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