Crispy Zucchini Cakes

(4 servings)

  • 4 small zucchini (about 1 1/2 lbs.)
  • 3/4 teaspoon kosher salt (divided)
  • 1/2 medium onion
  • 1/2 cup all purpose flour
  • 1 egg - lightly beaten
  • 1 garlic clove - minced
  • 1/4 teaspoon black pepper
  • 4 Tablespoons canola oil (divided)
  • 1 Tablespoon chopped fresh dill (optional)
  • 1/2 cup sour cream (optional)
  • 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.

Makes 12 zucchini cakes. Each has 75 calories, 4.5g total fat (1.5g saturated), 7g carbohydrates, 1g fiber. (Calorie count includes topping.)

Mr Breakfast would like to thank HollywoodBacon for this recipe.

Recipe number 2608. Submitted 8/24/2009.