Ever since my parents thought it would be fun for us all to watch Attack of the Killer Tomatoes, an over abundance of any vegetable makes me nervous. In fact, in late summer, when wiffle ball bat sized zucchinis are so common that farmers everywhere contemplate paying people to take them off their hands, I can’t help but consider adding extra security around the perimeter of my home. Invasion of the zucchinis is a real threat! So much so, that a national holiday commemorates the efforts of backyard gardeners who are trying to purge this prolific produce.
Wait, what?? You haven’t heard of National Sneak Zucchini Onto Your Neighbor’s Porch Day? I kid you not, it’s celebrated every year on August 8th. And let me tell you, it ain’t just furtive gardeners who have taken notice of the annual late summer zucchini surplus. Innocent fictional characters are also being bombarded!
If you’ve ever grown zucchini, you know they all ripen the same day. You wait all of June and July for zucchini. August rolls around, and one day—bam! You have more zucchini than you know what to do with. You start handing them out to your neighbors and friends at work because there’s no way any single person can handle all that zucchini. ”
– Gale Martin, Grace Unexpected
So, if you find yourself either under attack by killer zucchini or the recipient of a vegetable game of ding-dong-ditch, I highly suggest shredding those suckers and making some zucchini crab cakes.
Zucchini “Crab” Cakes
Cope with "Sneak Some Zucchini Onto Your Neighbor's Porch Day" with this tasty vegetarian dish!
Ingredients
- 2.5 cups grated zucchini
- 1 egg, beaten
- 2 tbsp butter melted
- 1 cup seasoned bread crumbs
- 1/4 cup red onion, minced
- 3-4 tsps Old Bay SeasoningTM or to taste
- 1/4 cup Panko crumbs
- 1/4 cup vegetable oil for frying
Instructions
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Hoist the zucchini onto the cutting board and then chop the ends off that sucker. If it's a big one, slice it in half and scoop and toss the seeds.
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Grate the zucchini, skin and all!
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In a large bowl, combine the zucchini, egg, melted butter, seasoned bread crumbs, minced onion, and Old Bay.
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Mix all the ingredients. Don't be afraid to use your hands! Shape into patties (make a ball and then squish flat, that's the easiest).
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Dredge in Panko crumbs and then fry in a skillet at medium high heat. Patties are done when golden brown on both sides.
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Serve with corn on the cob and rice. Invite your sneaky neighbors. Mmmmmm.
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