Zucchini Cakes

Name: Zucchini Cakes
Prep time: 28 min
Cook time: 28 min
Total time: 28 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps baking powder; 59 milliliters canola oil; 2 eggs; 1 liters all-purpose flour; 1 Tbsp chopped garlic; 1 mediums onion, diced small; 2 Tbsps freshly chopped parsley leaves; 2 teaspoons salt; 4 servings Salt and freshly ground black pepper; 177 milliliters shortening; 118 milliliters sour cream, for serving; 4 zucchini

If $1.69 per serving falls in your budget, Zucchini Cakes might be an outstanding vegetarian recipe to try. One portion of this dish contains approximately 25g of protein, 63g of fat, and From preparation to the plate, this recipe takes roughly 28 minutes.

Instructions

Watch how to make this recipe.

Grate 2 zucchini and reserve 2 whole for another use.

Ingredients you will need

Zucchini

Put the grated zucchini in a clean kitchen towel and squeeze well to remove the excess water.

Ingredients you will need

Zucchini

Water

Equipment you will use

Kitchen Towels

In a large bowl combine the zucchini, baking mix, onion, eggs and garlic and season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Baking Mix

Zucchini

Garlic

Onion

Egg

Equipment you will use

Bowl

Mix well to thoroughly combine.

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.

Ingredients you will need

Canola Oil

Zucchini

Equipment you will use

Frying Pan

Remove from the skillet and drain on a paper lined sheet pan.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Sour Cream