Serves 28
110 min
Middle-Eastern Zucchini Cakes with Tahini Sauce
Recipe GLPRef1f53516bb2c3
Golden, crispy pan-fried zucchini cakes infused with aromatic spices, shallots, and garlic, served with a vibrant tahini sauce brightened by citrus and fresh herbs. These vegetarian cakes are light yet satisfying, perfect as a main course or appetizer.
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Ingredients
2 pounds zucchini, trimmed and coarsely grated
Kosher salt, divided
3 small shallots, minced
3 garlic cloves, minced
1/2 teaspoon ground cumin
2 tablespoons extra-virgin olive oil
1/2 teaspoon baking powder
1/2 cup all-purpose flour, plus extra for dusting
1 large egg, lightly beaten
1/2 cup canola oil, for frying
1/2 cup tahini paste, well stirred
2 tablespoons fresh orange juice or 1 tablespoon fresh lemon juice
1 teaspoon ground cumin
2 tablespoons fresh cilantro or flat-leaf parsley, chopped
1/2 teaspoon kosher salt for the sauce
Directions
Trim the zucchini and grate it coarsely. Place the grated zucchini in a colander, sprinkle generously with kosher salt, and let it sit for 15 minutes to draw out excess moisture. Squeeze the zucchini firmly in handfuls to release as much liquid as possible, then transfer to a clean kitchen towel and squeeze again.
In a large mixing bowl, combine the squeezed zucchini with minced shallots, 3 garlic cloves (minced), and 1/2 teaspoon ground cumin. Drizzle with 2 tablespoons extra-virgin olive oil and mix well.
In a separate small bowl, whisk together 1/2 teaspoon baking powder and 1/2 cup all-purpose flour. Add this dry mixture to the zucchini mixture and fold until just combined.
Pour the lightly beaten egg into the zucchini mixture and gently fold until all ingredients are evenly distributed throughout the batter.
Heat 1/2 cup canola oil in a large skillet over medium-high heat until it shimmers. Using a 1/4-cup measure or small ice cream scoop, drop portions of the zucchini batter onto a plate dusted with extra flour and gently shape into patties about 1/2 inch thick.
Carefully transfer the flour-dusted patties to the hot oil in batches, working in multiple batches to avoid crowding the skillet. Fry for 3 to 4 minutes per side until deeply golden and crispy. Transfer to a paper towel-lined plate to drain.
While the cakes cook, prepare the tahini sauce: In a medium bowl, whisk together the 1/2 cup well-stirred tahini paste with the fresh orange juice or lemon juice until smooth and well combined.
Stir the remaining 3 minced garlic cloves and 1 teaspoon ground cumin into the tahini mixture. Season with 1/2 teaspoon kosher salt and stir until fully incorporated. If the sauce is too thick, whisk in 1 to 2 tablespoons warm water until you reach your desired consistency.
Fold the 2 tablespoons fresh chopped cilantro or parsley into the tahini sauce just before serving.
Serve the warm zucchini cakes with the tahini sauce on the side for dipping or drizzling.
