Zucchini Cakes
Serves: 4
Jolie Turcotte
1 January 1970
Based on User reviews:
58
Spice
51
Sweetness
60
Sourness
44
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 medium
Onion (diced small)2
Eggs1 tbsp
Garlic (chopped)2 tsps
Salt1 cup
Canola Oil1 cup
Sour Cream (for serving)6 cups
All-Purpose Flour3 tbsps
Baking Powder3 cup
ShorteningDirections:
1
Watch how to make this recipe
2
Grate 2 zucchini and reserve 2 whole for another use
3
Put the grated zucchini in a clean kitchen towel and squeeze well to remove the excess water
4
In a large bowl combine the zucchini, baking mix, onion, eggs and garlic and season with salt and pepper, to taste
5
Mix well to thoroughly combine
6
Heat the canola oil in a skillet over medium heat
7
Using a 1/4 cup measure drop about 6 to 8 portions of the zucchini mixture into the skillet
8
Fry on both sides until golden brown and cooked through, about 3 minutes per side
9
Remove from the skillet and drain on a paper lined sheet pan
10
In a small bowl mix together the sour cream and parsley and season with salt and pepper, to taste
11
Arrange the zucchini cakes on a serving platter and serve with the sour cream
12
In a large bowl combine the flour, baking powder and salt
13
Cut in the shortening with a pastry knife or fork until the mixture is well blended