Crispy Zucchini Cakes

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

• 1 egg, lightly beaten
• 1 tablespoon chopped fresh dill, divided
• 1 teaspoon chopped fresh dill, divided
• 1 teaspoon lemon juice
• 1/2 cup all-purpose flour
• 1/2 cup sour cream
• 1/2 medium onion
• 1/4 teaspoon pepper
• 2 -4 tablespoons canola oil, divided
• 2 garlic cloves, minced
• 3/4 teaspoon coarse salt, divided
• 4 small zucchini (about 1 1/2 lb)

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• Prep Time
• 0 hours 10 minutes
• Cook Time
• 0 hours 20 minutes
• Yield
• 1 (799 g)