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

    Average Rating:

    3 Total Reviews

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    • 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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