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Zucchini Cakes

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“Very good fried zucchini cakes. I got the recipe from Sandra Lee's money saving meals. It was very easy to make and a nice way to use up veggies.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Grate 2 zucchini. Put the grated zucchini in a clean kitchen towel and squeeze well to remove the excess water.
  2. In a large bowl combine the zucchini, baking mix, onion, eggs and garlic and season with salt and pepper, to taste. Mix well to thoroughly combine.
  3. Heat the canola oil in a skillet over medium heat. Using a 1/4 cup measure drop about 6 to 8 portions of the zucchini mixture into the skillet. Fry on both sides until golden brown and cooked through, about 3 minutes per side. Remove from the skillet and drain on a paper lined sheet pan.
  4. In a small bowl mix together the sour cream and parsley and season with salt and pepper, to taste. Arrange the zucchini cakes on a serving platter and serve with the sour cream.

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