by Geila Bernstein

Ingredients:

1 pound zucchini, trimmed, grated (about 2 cups)
Salt
2 small shallot, minced
2 large clove garlic, minced
½ teaspoon ground cumin
2 tablespoons olive oil
½ teaspoon baking powder
½ cup flour
1 egg
canola oil for frying- ½ cup

Directions:

1. Place the zucchini in a colander and lightly sprinkle with salt. Let stand 20 minutes. Gently press the zucchini with your hand to remove the excess liquid.
2. Place the zucchini in a large bowl. Add the shallot, garlic, cumin, olive oil and salt to taste. Mix well. Stir in the baking powder and flour.
3. With floured hands, form the zucchini mixture into 24 small rounds. Flatten them lightly. (At this point they can be refrigerated for 2-3 hours before frying.)
4. Heat the vegetable oil in a 12-inch skillet over medium heat. Add the zucchini cakes and sauté until golden on the bottom, about 2 minutes. Turn over and sauté 1 minute more. Reduce the heat to medium-low. Continue to cook the cakes for 5-8 minutes, turning once.
5. Serve piping hot with tehina sauce on the side.

Tehina Sauce

Ingredients:

½ cup well stirred Tehina (sesame paste)
3 cloves garlic
Juice of one lemon (about 1/3 cup)
½ cup water
3-4 tablespoons fresh chopped cilantro
½ teaspoon ground cumin
½ teaspoon kosher salt

Directions:

1. Mix all ingredients together with a hand blender or in a regular blender until the consistency of a thick cream. Add more water if necessary.
2. Chill and serve with zucchini pancakes.