Hello again my friends, old and new...
This post came from a new blogger buddy I met through eRecipeCards.com, Tina from JUST PUTZING AROUND THE KITCHEN. I had to laugh when I read Tina's bio saying she is a Sci-fi dork. I am watching Star Trek: Voyager reruns as I am writing this recipe up. There is a little geek in all of us, but some more than others.
Tina is an attorney (I won't hold that against her, but my wife the paralegal might... actually, at least once a week she comes home in a mood that would hold that against Tina... but I digress). She also cooks for her husband and a pair of cats (as owners of cats, that more than makes up for the lawyer thing).
She has been blogging for about a year and a half, just recently passing the 100 post mark (great job!). She has wonderful posts, with very detailed recipes and lots of how to comments added to her recipes. And speaking of her photographs, they are amazing. A perfect example is this shot to the left (hers), compared to my attempt above. I did what I could to pretty mine up, but hers looks so much better. Her entire site is filled with wonderful shots of stylized food. Lots to learn "putzing" around her site.
I really did enjoy this recipe. I happened to have my very first zucchini from my garden just waiting for something special...
Here's what I did (inspired from a recipe from Tina from JUST PUTZING AROUND THE KITCHEN. Which you can see by clicking HERE.
1 large Zucchini
1 large Egg
1 cup Panko Bread Crumbs (I believe mine are more dense and flat than hers because I was out of Panko crumbs and used Italian seasoned bread crumbs instead)
Salt and Pepper to taste
1 TBS Adobo Sauce (I had Chipotle chilies in Adobo sauce, I just pureed them to make my sauace)
1/2 cup Parmesan Cheese, freshly grated
I urge you to head over to Tina's post, Zucchini Cakes
She goes into details about some of the pit falls and some suggestions to make them either finished in the oven and to take a look at her photos. Mine came out much darker since I used a darker sauce.
But, what I did do...
- As she advises, zucchini has a lot of water in it. So be sure to squeeze out the liquid. I measured and got nearly 3/4 of a cup from my lone zuccini.
- Then I combined all the ingredients.
- I sprayed a frying pan with PAM and heated it up over a medium high heat
- And after forming into 2 inch patties, I fried away until both sides were nicely golden brown and
Thanks Tina, Blog long and prosper... A wonderful recipe and I just love your blog!