a u g u s t 2 0 1 6 A L I V E E A S T B A Y 29 it down. Let drain 30 minutes. Line a baking sheet with parchment paper and set aside. 2. Working in batches, firmly squeeze handfuls of zucchini to remove excess moisture. 3. In a large bowl, whisk together the flour and Parmesan to blend. Whisk in the eggs and cayenne. Stir in the drained zucchini, green onion, and marjoram until well mixed. 4. Coat the surface of a large nonstick griddle or skillet with oil and heat over medium-high heat until hot. Working in batches, drop scant tablespoons of the zucchini mixture onto the griddle without crowding. Use a spatula to flatten the cakes into 2-inch rounds. Cook, turning once, about 1 to 1 1/2 minutes per side. As each batch is completed, drizzle more oil onto the griddle as needed. As you work, place the cakes on the prepared baking sheet, arranging them in a single layer. Transfer to a platter to serve at once, or cool completely, cover with plastic wrap, and refrigerate for up to 24 hours. Serve at room temperature, or reheat, uncovered, in a 400 degree oven until warmed through, 7 to 9 minutes. 5. To serve, place zucchini cakes in a single layer on a platter. Top each with a drizzle or dollop of aioli and garnish the platter with marjoram sprigs. Makes 24 (2-inch) appetizers. The Danville Certified Farmers’ Market, located at Railroad & Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at 1-800- 949-FARM, or visit their web site at www.pcfma.org. This market is made possible through the generous support of the Town of Danville. Please show your appreciation by patronizing the many fine shops and restaurants located in downtown Danville. Buy fresh. Buy local. Live well!
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