The Recipe
Crispy Zucchini Cakes
COOK TIME : 20 minutesPREP TIME : 10 minutes
From Food.com
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Ingredients
DESCRIPTION
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.
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
NUTRITION
| Calories | 74 | 4% | |
| Cholesterol | 20 | 7% | |
| Carbohydrates | 6 | 2% | |
| Fat | 5 | 6% | |
| Protein | 2 | 4% |
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