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Crispy Zucchini Cakes
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(4 servings)
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- 4 small zucchini (about 1 1/2 lbs.)
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3/4 teaspoon kosher salt (divided)
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1/2 medium onion
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1/2 cup all purpose flour
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1 egg - lightly beaten
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1 garlic clove - minced
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1/4 teaspoon black pepper
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4 Tablespoons canola oil (divided)
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1 Tablespoon chopped fresh dill (optional)
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1/2 cup sour cream (optional)
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1 teaspoon lemon juice (optional)
Shred zucchini with the larges holes of a box grater. Toss with 1/4 teaspoon of salt and let drain in a strainer or colander for 10 minutes.
Meanwhile, shred the onion. Squeeze out excess liquid from onion and zucchini and mix together in a bowl. Add egg, flour, pepper, remaining 1/2 teaspoon salt, and half the dill (if desired.)
Heat 1 Tablespoon in a large non-stick skillet on medium high heat. Drop zucchini mixture on the hot pan in 1/4 cup amounts, leaving at least 1 inch between the zucchini cakes. Press the cakes down to spread them out to 3 inches by 1/2 inch cakes and fry until golden or 4-5 minutes. Flip and fry the other side an additional 2-3 minutes.
Continue cooking the zucchini cakes in batches, adding an additional Tablespoon of oil as needed.
If desired, combine the sour cream, lemon juice and remaining dill as a topping for the zucchini cakes.
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Makes 12 zucchini cakes. Each has 75 calories, 4.5g total fat (1.5g saturated), 7g carbohydrates, 1g fiber. (Calorie count includes topping.)
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Mr Breakfast would like to thank HollywoodBacon for this recipe.
Recipe number 2608. Submitted 8/24/2009.
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