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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Very good fried zucchini cakes. I got the recipe from Sandra Lee's money saving meals. It was very easy to make and a nice way to use up veggies. Ingredients:
2 zucchini |
1 cup bisquick |
1/2 medium onion, diced small |
2 eggs |
1 tablespoon garlic, chopped |
salt & freshly ground black pepper |
1/4 cup canola oil |
1/2 cup sour cream, for serving |
2 tablespoons fresh parsley leaves, chopped |
Directions:
1. Grate 2 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.
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