Lemon Pepper Zucchini Cakes with Tzatziki
2 large zucchini, grated and squeezed
2 green onions, chopped
1 tablespoon parsley leaf flakes
1/2 teaspoon ground paprika
1/4 teaspoon ground cayenne
1/2 cup freshly grated Parmesan cheese
1/2 cup all-purpose flour, plus flour for coating
2 teaspoons finely cracked Frontier Pepper Fusion Black Pepper with Lemon
1/4 teaspoon sea salt
2 large eggs, lightly beaten
1 tablespoon extra virgin olive oil, for pan frying
In a large bowl, combine zucchini, green onions, parsley, paprika, cayenne, Parmesan cheese, flour, Pepper Fusion, sea salt and eggs until well combined.
Place large spoonfuls of batter onto a baking sheet lined with parchment paper, and sprinkle with flour. Refrigerate for 30 minutes, covered.
In a large skillet, heat olive oil over medium heat. Place cakes in the skillet, cooking each side until golden brown (about 3 minutes).
As prepared, each serving contains 190 calories, 9g total fat, 100mg cholesterol, 350mg sodium, 17g total carbohydrate and 10g protein.