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."
photo by loof751
- Ready In:
- 30mins
- Ingredients:
- 12
- 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
- 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.
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Reviews
-
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! -
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! -
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!
Tweaks
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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!
RECIPE SUBMITTED BY
Crafty Lady 13
Dalton, OH
<p>Update: I have changed my profile picture in honor of my dear best friend and loyal companion that I lost to cancer on 6/25/11. Maxx was the best dog that anyone could ever hope to have in their life. Until we meet again, sweet boy, you will be forever in my heart and memories. I currently live in the country with two dogs (a 12 pound poodle mix named Suki and a new member to the family, a 7-month old(?) 7.5 pound terrier mix named Angel ). I got Angel from the dog pound a week after I lost my beloved Maxx. Suki and I both needed a new companion to help us cope with our loss. Nothing will ever replace Maxx, but she has helped to uplift Suki's spirit. I am a secretary for a county school board. I love to cook, bake, crochet, paint, sew, read and anything to do with crafts. I was born in Tokyo,Japan. My father was in the Air Force and my moher was Japanese. I love to cook (and eat) a variety of foods from many different nations. I especially like trying out new recipes and experimenting with both old and new recipes. I also love participating in the great Zaar events like the tag games, recipe swaps, and Zaar World Tours. I recently participated in my first RSC contest. I have definitely had a lot of fun since joining Recipezaar. Update - September 20, 2007 I am proud to announce that I have just been blessed with my first grandchild. My son and daughter-in-law have given me a beautiful little granddaughter. [URL=http://s183.photobucket.com/albums/x147/Crafty_Lady_13/?action=view¤t=f6fd3ae3.pbw][IMG]http://s183.photobucket.com/albums/x147/Crafty_Lady_13/th_102_0365-1.jpg[/IMG][/URL] Make Reservation Online Create your own visitor map *************************************************** [Reply]</p>
