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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Geelboy Tshehla
[email protected]These were delicious! I served them with a side of roasted potatoes and they were the perfect comfort food on a cold winter night.
Faheem Nawaz
[email protected]These were so easy to make and they turned out perfectly! I'll definitely be making them again.
CPA WILLIAM OTOM
[email protected]These were a bit too spicy for my taste, but my husband loved them. I'll probably halve the amount of cayenne pepper next time.
Masood Ahmad Hamidzada
[email protected]I made these for a brunch party and they were a huge hit! Everyone loved them and asked for the recipe.
Délali Djondo
[email protected]These were a great way to use up some extra zucchini from my garden. They were easy to make and tasted delicious!
Taibba Jaan
[email protected]I'm not a big fan of zucchini, but I actually really enjoyed these cakes! They were crispy, flavorful, and went great with my favorite dipping sauce.
Kalim Marwat
[email protected]These were a bit bland. I think I'll try adding some more herbs and spices next time.
Abenezer BIrhanu
[email protected]The flavor was great, but the cakes were a bit dry. I might add some more grated zucchini or maybe some chopped onion next time.
ahmed saeed
[email protected]These were a bit too oily for my taste. I think I'll try baking them next time instead of frying.
rozke guy
[email protected]So good! I made these for a potluck and everyone raved about them. I'll definitely be making them again.
Muzammil gujjar82
[email protected]These are so easy to make and so delicious! I've made them several times now, and they're always a hit. I like to serve them with a side of roasted red peppers.
Noman yg Daudi
[email protected]Followed the recipe to a T and they turned out great! My family loved them and said they tasted like restaurant-quality. Will definitely make again.
Montrell Wright
[email protected]These zucchini cakes were crispy on the outside and tender on the inside! I added a bit of feta cheese to the batter for an extra burst of flavor. Served with tzatziki sauce, they were a hit at our summer party!