I got the idea for this recipe from a Greek restaurant I worked at. The horseradish sauce is my favorite thing about them because I love that rush of spiciness that clears the sinuses.

　　

Ingredients

serves 1

　　2 green onions

　　1/4 cup mayonnaise

　　2 teaspoons horseradish

　　1 teaspoon milk

　　1 zucchini

　　1 small clove garlic

　　1 egg yolk

　　1 tablespoon flour, plus about 1/4 cup for dipping

　　Salt and pepper

　　1 tablespoon canola oil

　　

Step 1

Cut off and discard the roots of the green onions, and cut the whites and about 1 inch of the green parts into thin slices. Place half the sliced green onions, the mayonnaise, horseradish, and milk in a small bowl and stir until well combined. Reserve the rest of the sliced green onions.

　　

Step 2

Cut off the ends of the zucchini and discard. Grate the zucchini and place it on a paper towel. Wrap the paper towel around the zucchini and squeeze over the sink to remove the excess liquid. Peel and finely chop the garlic or pass it through a garlic press.

　　

Step 3

Lightly beat the egg yolk in a large bowl. Add the reserved green onions, the garlic, and 1 tablespoon of the flour. Gently stir in the zucchini and season with salt and pepper. Put the 1/4 cup of flour into a small, flat dish. Form the zucchini mixture into 2 balls, dip the balls into the dish of flour so that they are coated all over, and flatten them slightly to form the cakes. Heat the canola oil in a large nonstick skillet over medium heat, add the zucchini cakes, and cook for 5 to 7 minutes on each side, or until golden brown.

　　

Step 4

Place the zucchini cakes on a plate and top with the sauce.

　　

food trivia

Step 5

The horseradish website (yes, it really exists, www.horseradish.org) calls horseradish a root with roots. It’s been used for various purposes for more than three thousand years, including as a remedy for back pain, a treatment for rheumatism and tuberculosis, a cure for headaches, and—you guessed it—an aphrodisiac.

　　College Vegetarian Cooking