Crispy Zucchini Cakes

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.

• Ready In: 30 mins
• Yields: 12 pancakes

Ingredients

• 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

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.