Zucchini Cakes

• 4 cups zucchini, shredded
• 12 cup onion, grated
• 1 cup panko breadcrumbs
• 2 eggs
• 1 teaspoon kosher salt
• 12 teaspoon baking powder
• 4 tablespoons olive oil, divided
• parmesan cheese, grated
• 4 fresh parsley sprigs

1. Strain zucchini and onion in a salad spinner to remove excess moisture.
2. Transfer to a large bowl and stir in the panko.
3. Whisk eggs, salt and baking powder together in a small bowl then stir into zucchini mixture.
4. Heat 2T oil in a nonstick skillet over medium.
5. When hot drop mounds of batter into thepan using a 1/3-cup measure.
6. Fry cakes until golden, then carefully flip and cook until golden on the other side, about 4 minutes per side.
7. Transfer to a paper towel-lined plae and keep warm; fry remaining cakes in remaining oil.
8. To serve divide Diavolo Sauce among 4 plates, top with 2 cakes, and garnish with Parmesan and Parsley.

zucchini, onion, breadcrumbs, eggs, kosher salt, baking powder, olive oil, parmesan cheese, parsley sprigs

Taken from www.food.com/recipe/zucchini-cakes-334980 (may not work)