Zucchini Cakes
"Very easy and good way to change up the way you normally use zucchini. "
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (145.1 g)
- Calories 391.3
- Total Fat - 16.4 g
- Saturated Fat - 1.9 g
- Cholesterol - 106.7 mg
- Sodium - 83.3 mg
- Total Carbohydrate - 56.8 g
- Dietary Fiber - 0.4 g
- Sugars - 24.7 g
- Protein - 4.8 g
- Calcium - 60.7 mg
- Iron - 0.8 mg
- Vitamin C - 6.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Grate 2 zucchini. Put the grated zucchini in a clean kitchen towel and squeeze well to remove the excess water.
Step 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.
Step 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.
Step 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.
Tips
No special items needed.
1 Reviews
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