After collecting zucchini, onion, lemon, and a loaf of crusty Sarcone's bread from Sue's Produce Market on 18th St., we set to work on the zucchini cakes. The recipe was a breeze, the bulk of the work in shredding the veg into mountains of zuke. They came together nicely, with the recipe for 5 servings yielding a dozen patties.
We placed the patties on a towel to soak up the extra oil. Crispy on each side, the green middles were lush and delicate. I whipped up a quick dijon tartar using lemon juice, dijon mustard, and Vegenaise to taste, which we spread on Sarcone's for a po'boy style meal.
The zesty cakes were met with acceptance by a crab-card-carrying judge. "This isn't zucchini," he added, demanding to know exactly what I had added. The Old Bay bread crumbs had pulled tricks. So while the odds are slim that I'll ever try crab, it must be some kind of tasty.