CRISPY ZUCCHINI CAKES
These golden, crispy cakes are reminiscent of potato pancakes. Serve them as a side dish with just about any summer meal. I haven't had a chance to try these yet, but they sound yummy. This recipe is from the Aug/Sept Cooking Pleasure magazine.
Provided by Crafty Lady 13
Categories Vegetable
Time 30m
Yield 12 pancakes
Number Of Ingredients 12
Steps:
- Shred zucchini in food processor or with large holes of box grater (you should have about 6 cups). Toss with 1/4 teaspoon of the salt in medium bowl; let stand 5 minutes.
- Meanwhile, shred onion. Firmly squeeze zucchini to drain excess liquid; return to bowl. Stir in onion, flour, egg, garlic, 1 tablespoon of the dill, remaining 1/2 teaspoon salt and pepper.
- Heat 1 tablespoon of the oil (enough to form a thin film) in a large skillet over medium to medium-high heat until hot. For each pancake, drop 1/4 cup of the batter into skillet, leaving about 1 1/2 inches between them. Gently press to form 3 1/2 inch pancakes 1/2 inch thick. Cook in batches 7 to 9 minutes or until golden-brown, turning once and adding additional oil as needed.
- Meanwhile, combine sour cream, lemon juice and remaining 1 teaspoon dill, serve with pancakes.
Nutrition Facts : Calories 73.5, Fat 4.8, SaturatedFat 1.4, Cholesterol 20.5, Sodium 162.5, Carbohydrate 6.2, Fiber 0.6, Sugar 1.6, Protein 1.8
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Maila Kadil
[email protected]I'll definitely be making these cakes again. They're a great addition to any brunch or lunch menu.
Gregory Reagan
[email protected]These cakes were a great way to use up some leftover zucchini. They were easy to make and they tasted great.
Rick Currin
[email protected]I'm not a big fan of zucchini, but I actually really enjoyed these cakes. They were crispy and flavorful, and the zucchini flavor was very mild.
Lealem Yitayal
[email protected]These cakes were a bit bland for my taste. I think I'll add some more seasonings next time.
Shabrin Sultana
[email protected]I love that these cakes are a healthy way to enjoy zucchini. They're packed with veggies and they're not too heavy.
Ikram Barki
[email protected]These cakes were a bit too oily for my taste. I think I'll try them again with less oil next time.
Madilynn Winter
[email protected]I was really impressed with these zucchini cakes. They were crispy and flavorful, and they held together well. I'll definitely be making them again.
Malik Imtaz
[email protected]These cakes were delicious! I made them for a party and everyone loved them. They were so easy to make, too.
Kelsea Davis
[email protected]I've made these zucchini cakes several times now, and they're always a crowd-pleaser. They're so easy to make, and they're a great way to use up leftover zucchini.
XxThe_quite_onexX
[email protected]These zucchini cakes were a hit! They were crispy on the outside and tender on the inside, with just the right amount of seasoning. I served them with a dollop of sour cream and a sprinkle of fresh herbs, and they were absolutely delicious.