Spicy Zucchini Cakes With Creamy Green Chile Sauce

• For the Zucchini cakes
• 1 cup Panko bread crumbs
• 1/2 cup flour
• 2 cups shredded zucchini
• 2 cups shredded parsnips or carrots
• 1 whole jalapeno pepper, diced
• 2 cloves of fresh pressed garlic
• Zest of 1 lime
• 2 extra large eggs
• 1 tablespoon sour cream
• Salt and pepper to taste
• Canola oil for frying the cakes
• For the Creamy Green Chile Sauce
• 1 cup sour cream
• 2 tablespoons of diced green chiles
• 1 tablespoon of diced fresh cilantro
• 2 tablespoons of lime juice
• A sprinkle of smoked paprika or cayenne pepper

1. Wrap zucchini, parsnips, in a damp, clean kitchen towel and squeeze to eliminate as much excess liquid as possible.
2. In a large bowl mix the bread crumbs, flour, garlic, eggs, sour cream, lime zest and jalapeno peppers.
3. Add squeezed zucchini and parsnips, salt and pepper. Stir to combine.
4. To make the sauce; add all of the ingredients to a small bowl and stir to combine. Set the sauce aside.
5. Add enough canola oil to coat the bottom of a saute pan and let it heat up. Using a small ladle, spoon the batter into the hot pan.
6. Cook until each side is a golden brown. It will take approximately 3-4 minutes per side.
7. Place the cooked cakes on a paper towel to soak up some of the excess oil. Serve immediately with a dollop of sauce on each cake.

zucchini, bread crumbs, flour, zucchini, carrots, jalapeno pepper, garlic, lime, eggs, sour cream, salt, canola oil, sour cream, green chiles, fresh cilantro, lime juice, paprika

Taken from food52.com/recipes/13528-spicy-zucchini-cakes-with-creamy-green-chile-sauce (may not work)