Cathy McKnight is one of Orange County’s most esteemed culinary leaders. She brings a unique perspective to her food practice as executive chef of Eilo’s Kitchen. Chef Cathy is a food forager who seeks out the highest quality ingredients from local farmers, ranchers, and fishermen. We are thrilled to welcome Chef Cathy back for her 8th year of Green Feast.
Eilo’s Kitchen Zucchini cakes
Makes 8-12 cakes depending on your scoop.
- Large box grater
- Flat spatula
- Microplane Zester
Ingredients for zucchini cakes
- 1/2 cup coarse organic almond flour (Bob’s Red Mill is my preferred brand)
- 2 cups shredded zucchini, salted and drained in a colander
- 1 whole jalapeno pepper, diced
- 2 cloves of fresh pressed garlic
- Zest of 1 lime
- 2 extra large eggs
- Salt and pepper to taste
- avocado oil for frying the cakes ( ½ C.)
Creamy Green Chile Sauce
Place all ingredients in a bowl and stir to combine then set aside
- 1 cup soft chevre goat cheese (Drake Family Farm is my choice)
- 2 tablespoons of fresh diced green chilies
- 1 tablespoon of minced fresh cilantro
- 2 tablespoons of lime juice
- A sprinkle of smoked paprika or cayenne pepper
- Place grated zucchini in a large colander, sprinkle with 1 tsp salt, mix it through. let sit for 10 minutes. Press as much of the water as possible out of the squash while it is in the colander.
- In a large bowl mix the flour, garlic, eggs, lime zest and jalapeno peppers.
- Add squeezed zucchini, salt, and pepper. Stir to combine. Form into small patties. (2 oz. scoop per cake in our kitchen)
- Add enough oil to coat the bottom of a sauté pan set over medium heat. Place cakes in the pan but do not crowd them. There should be oil bubbling up around them
- Cook until each side is a golden brown. It will take approximately 2-3minutes per side. Do not lift the cake up to flip until a small crust has formed.
- Place the cooked cakes on a paper towel to soak up any the excess oil. Serve immediately with a dollop of sauce on each cake.
- Sprinkle with smoked paprika