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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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:
4 small zucchini (about 1 1/2 lb) |
3/4 teaspoon coarse salt, divided |
1/2 medium onion |
1/2 cup all-purpose flour |
1 egg, lightly beaten |
2 garlic cloves, minced |
1 tablespoon chopped fresh dill, divided |
1 teaspoon chopped fresh dill, divided |
1/4 teaspoon pepper |
2 -4 tablespoons canola oil, divided |
1/2 cup sour cream |
1 teaspoon lemon juice |
Directions:
1. Shred zucchini in food processor or with large holes of box grater (you should have about 6 cups). Toss with 1/4 teaspoon of the salt in medium bowl; let stand 5 minutes.
2. Meanwhile, shred onion. Firmly squeeze zucchini to drain excess liquid; return to bowl. Stir in onion, flour, egg, garlic, 1 tablespoon of the dill, remaining 1/2 teaspoon salt and pepper.
3. Heat 1 tablespoon of the oil (enough to form a thin film) in a large skillet over medium to medium-high heat until hot. For each pancake, drop 1/4 cup of the batter into skillet, leaving about 1 1/2 inches between them. Gently press to form 3 1/2 inch pancakes 1/2 inch thick. Cook in batches 7 to 9 minutes or until golden-brown, turning once and adding additional oil as needed.
4. Meanwhile, combine sour cream, lemon juice and remaining 1 teaspoon dill, serve with pancakes.
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