Zucchini Cakes (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 4 |
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Ingredients:
4 zucchini |
1 cup baking mix, recipe follows |
1/2 medium onion, diced small |
2 eggs |
1 tablespoon chopped garlic |
salt and freshly ground black pepper |
1/4 cup canola oil |
1/2 cup sour cream, for serving |
2 tablespoons freshly chopped parsley leaves |
6 cups all-purpose flour |
3 tablespoons baking powder |
2 teaspoons salt |
3/4 cup shortening |
Directions:
1. Grate 2 zucchini and reserve 2 whole for the Round 2 recipe Stuffed 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.
5. All-Purpose Baking Mix:
6. In a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry knife or fork until the mixture is well blended.
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