Crispy Zucchini Cakes

READY IN: 30mins
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Recipe by Crafty Lady 13

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.

Top Review by awalde

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!

Ingredients Nutrition

Directions

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

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