Kosher Revolution's Middle-Eastern Zucchini Cakes with Tahini Sauce

Ingredients

• 2 pounds zucchini, trimmed
• Kosher salt
• 3 small shallots, minced
• 2 large garlic cloves, minced
• 1/2 teaspoon ground cumin
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon baking powder
• 1/2 cup all-purpose flour, plus extra
• 1 large egg
• 1/2 cup canola oil, for frying
• For the tahini sauce:
• 1/2 cup tahini, well stirred
• 2 tablespoons orange juice or 1 tablespoon lemon juice
• 3 garlic cloves, minced
• 1 teaspoon cumin
• 2 tablespoons chopped cilantro or flat-leaf parsley
• 1/2 teaspoon kosher salt

Directions

1. Set a colander in the sink. Shred the zucchini with a food processor or hand grater, then put it in the colander, or grate it right into the colander. Season it generously with salt and leave it to release its liquid, about 20 minutes. Rinse the zucchini under cool running water, then press it firmly with your hands or wrap it in a kitchen towel and squeeze out as much moisture as possible.
2. Move the zucchini to a large bowl. Add the shallots, garlic and cumin, then taste and add salt if it needs it. Stir everything together well, then mix in the olive oil, baking powder, flour and egg.
3. Dust your hands with flour and shape the mixture into 24 rounds, each about 2 inches across. Press them slightly flat and arrange them on a plate. The zucchini cakes can be prepared ahead to this point and refrigerated for 2 to 3 hours.
4. For the tahini sauce, put all of the sauce ingredients in a medium bowl or immersion blender container, along with 1/4 to 1/3 cup water. Blend with an immersion blender until the sauce is the texture of thick cream, or use a regular blender instead. If it is thicker than you want, blend in more water a tablespoon at a time. Taste for seasoning and chill, if desired.
5. Warm the canola oil in a large skillet over medium heat until a small bit of the zucchini mixture sizzles as soon as it hits the pan. Add the zucchini cakes and cook until the undersides are golden, about 2 minutes. Flip them, press gently to flatten, and cook for about 1 minute more. Lower the heat to medium low and continue cooking until the cakes are cooked through, 5 to 8 minutes, turning once. While they cook, set paper towels over a wire rack. Transfer the finished cakes to the rack and pat the tops with more paper towels. Serve hot, with the sauce alongside.