Zucchini Cakes

4 cup zucchini, grated
½ cups onion, grated
1 cup panko bread crumbs
2 eggs
1 t kosher salt
½ t baking powder
4 T olive oil, divided

Strain zucchini and onion to remove excess water. Transfer into large bowl and stir in the bread crumbs.

Whisk eggs, salt and baking powder in a small bowl then stir into zucchini mixture. Heat 2 T olive oil in skillet over medium. Drop approx ⅓ cup of batter into the pan and cook until golden. Flip and repeat--approx 4 minutes on each side. Fry the remaining cakes in the remaining oil.

Makes 8 to 10 cakes

Yields: 8 servings