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    You are in: Home / Recipes / Crispy Zucchini Cakes Recipe
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    Crispy Zucchini Cakes

    Crispy Zucchini Cakes. Photo by loof

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Crafty Lady 13's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Meanwhile, combine sour cream, lemon juice and remaining 1 teaspoon dill, serve with pancakes.

    Ratings & Reviews:

    • on April 05, 2013


      Very good and a very good idea to prepare zucchini in this way.<br/>I loved it for the great taste and the simplicity to preapre it. <br/>I think that this recipe could be very versatile and it could be possible to use beet roots or other veggies instead. <br/>My family always loved veggies, but I can imagine that in this way almost everybody would like zucchini!

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    • on October 23, 2012


      These zucchini cakes are delicious! I served mine with marinara sauce so did not make the dill/sour cream sauce, otherwise made as directed. Enjoyed these - thanks for sharing the recipe!

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    • on May 08, 2010


      These had very nice flavour and I loved the sour cream sauce. I veganized by using a chia-egg replacer (worked very well) and of course tofutti sour cream. I'll be making that sour cream concoction often - so quick! Perhaps due to my egg replacer (altho I don't think so), I had to use more flour than was called for - it could also be that our zucchini here are larger. Frying them was a bit tricky without over doing it on oil. In the end, what worked best for me was to shape into a patty and dredge in a little flour first. Just scooping into the pan looked nicer, but the cake was quite wobbly, would be tricky to serve. Another idea is to make them about 1/3 the size and serve as an appy. Just serve them hot....they taste great hot! Thanks Crafty Lady!

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    Nutritional Facts for Crispy Zucchini Cakes

    Serving Size: 1 (799 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 73.5
    Calories from Fat 43
    Total Fat 4.8 g
    Saturated Fat 1.4 g
    Cholesterol 20.4 mg
    Sodium 162.5 mg
    Total Carbohydrate 6.1 g
    Dietary Fiber 0.6 g
    Sugars 1.5 g
    Protein 1.8 g

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