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!
- 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
Directions See How It's Made
- 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.