1/2 Photos of Crispy Zucchini Cakes
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.
My Private Note
Units: US | Metric
- 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
- 1Shred 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.
- 2Meanwhile, 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.
- 3Heat 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.
- 4Meanwhile, combine sour cream, lemon juice and remaining 1 teaspoon dill, serve with pancakes.
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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