Zucchini-Dill Potato Cakes
I may not be that old, but I've lived long enough to know that there are certain things you shouldn't do when emotional.
- Get a haircut. I've done this before and chopping 8 inches off to look like Gwyneth Paltrow will only make you look like an uglier version of yourself.
- Ask your boss for a raise. I've unemotionally asked for a raise twice and both times worked.
- Text a guy you like when you're drinking. I'm not one to give dating advice but NO.
- Grocery shopping. Those Mallomars aren't fortified with endorphins.
An emotional eating compromise you ask? For starters: these. They'll be better for you than those shelf-stable chips yet totally hit the comfort spot. Plus, they're more filling and less guilt ridden than hummingbird cake.
*Using a food processor with a shredding attachment makes this process painless.
IF you don't eat them all in one sitting, they're terrific the following day.
INGREDIENTS: (makes 16)
- 2 medium zucchinis, grated with skin on
- 3 medium yukon gold potatoes, peeled and grated
- 1 medium yellow onion, grated
- 3 eggs
- 1 tbsp. finely chopped dill
- ¼ cup all-purpose flour
- 2 teaspoons kosher salt
- ground black pepper, to taste
- 1 cup canola oil
-Using a food processor fit with a shredding blade, grate the zucchini, potatoes and onion (alternatively, use the large holes on a box grater). Place in a fine mesh strainer and drain out as much moisture as possible.
-To the grated vegetables, add the eggs, dill, flour, salt and pepper and blend thoroughly.
-In a large sauté pan over medium-high heat, add the canola oil.
-When oil is hot, scoop batter using a ¼ cup measuring cup, creating individual cakes, flattening as necessary. Flip when bottoms are golden brown and evenly brown the second side.
-Serve warm; can be held warm in a 275 degree oven.