Zucchini Cakes
Source of Recipe
Alyss
Recipe Introduction
I actually discovered this recipe in a Joy of Cooking two years ago.
There is an almost identical recipe in Nourishing Traditions. The NT
one uses bread crumbs instead of flour and no baking powder. Here's
how I do it:
1/2 a zucchini, grated
1/4-1/2 a small onion, sliced or diced fine
Small handfull or about a 1/4 cup cooked brown rice, or bread crumbs
1/4 cup feta or crumbly farmers cheese or shredded monzarella
An egg (or two?)
1/2 cup, or less, white or whole wheat flour
1/4 teaspoon baking powder
Salt and pepper
coconut oil or butter for frying
Mix zucchini, onion, rice and cheese with a little salt and pepper.
Break the egg into the mixture and stir until well incorporated. Add
flour until a bit of a batter is formed. The more flour you add the
breadier the end product will be. Add the baking powder and then
quickly spoon into a hot and greased cast iron skillet. Let cook until
top is almost dry and bottom is browned. Turn and cook other side
until browned.
I have made these with yellow squash or even corn instead of zucchini
and with additions of curry powder or italian spices. I often serve
them with a ranch dressing though ketchup or tomato sauce are also
good accompanyments.
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