Zucchini Cakes

Zucchini Cakes
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  1. Ingredients
  2. 4 zucchini
  3. 1 cup Baking Mix, recipe follows
  4. 1/2 medium onion, diced small
  5. 2 eggs
  6. 1 tablespoon chopped garlic
  7. Salt and freshly ground black pepper
  8. 1/4 cup canola oil
  9. 1/2 cup sour cream, for serving
  10. 2 tablespoons freshly chopped parsley leaves
All-Purpose Baking Mix
  1. 6 cups all-purpose flour
  2. 3 tablespoons baking powder
  3. 2 teaspoons salt
  4. 3/4 cup shortening
  1. Grate 2 zucchini and reserve 2 whole for the Round 2 recipe "Stuffed 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.
All-Purpose Baking Mix
  1. In a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry knife or fork until the mixture is well blended.
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