Recipe: Sauteed Zucchini Cakes (Turkish Gozleme)

SAUTEED ZUCCHINI CAKES (TURKISH GOZLEME)

1/2 lb. zucchini, trimmed, grated (about 2 cups)
Salt
1 tsp. chopped canned jalapeno peppers
1 small shallot, minced
1 large clove garlic, minced
1/2 tsp. curry powder
2 Tbsp. olive oil
1/2 tsp. baking powder
2/3 cup stone-ground whole-wheat flour
3 Tbsp. vegetable oil

Place the zucchini in a colander and lightly sprinkle with salt. Let stand 20 minutes. Gently press the zucchini with your hands to remove the excess liquid.

Place the zucchini in a large bowl. Add the peppers, shallot, garlic, curry, olive oil and salt to taste. Mix well. Stir in the baking powder and flour.

With floured hands, form the zucchini mixture into 16 small rounds. Flatten them slightly.

Heat the vegetable oil in a 12-inch skillet over medium heat. Add the zucchini cakes and saute until golden on the bottom, about 1 minute. Turn over and saute 30 seconds. Reduce the heat to medium-low. Continue to cook the cakes, covered, 15 minutes, turning once.

Serves 4 to 6
Source: Tallahassee Democrat, June 20, 1996