Crispy Zucchini Cakes Recipes

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CRISPY ZUCCHINI CAKES



Crispy Zucchini Cakes image

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

4 small zucchini (about 1 1/2 lb)
3/4 teaspoon coarse salt, divided
1/2 medium onion
1/2 cup all-purpose flour
1 egg, lightly beaten
2 garlic cloves, minced
1 tablespoon chopped fresh dill, divided
1 teaspoon chopped fresh dill, divided
1/4 teaspoon pepper
2 -4 tablespoons canola oil, divided
1/2 cup sour cream
1 teaspoon lemon juice

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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