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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
Directions:View on Epicurious
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