zucchini cakes

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 84.8
  • Total Fat: 6.6 g
  • Cholesterol: 37.4 mg
  • Sodium: 478.8 mg
  • Total Carbs: 5.2 g
  • Dietary Fiber: 1.3 g
  • Protein: 1.9 g

View full nutritional breakdown of zucchini cakes calories by ingredient
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these are just like potato pancakes, but with a green veggie. these are just like potato pancakes, but with a green veggie.
Number of Servings: 10


    take 1 large zucchini or a few small and grate it on a chesse grater
    1 onion grated
    2 eggs
    salt to tastes. i add about 2 tbsp.
    about 3 tbsp flour, sometimes a little more


in a large non-stick skillet, heat oil on medium high heat. grate the zuchini and onion in a large bowl. add salt, pepper, and sprinkle just a smidge of nutmeg. add flour and mix in until all the flour is absorbed. crack two eggs in a small bowl and scramble lightly. add to mix and stir together.
when the oil is ready, pour a heaping tablespoon of the mix in the skillet and cook until sides are golden and it's set on the bottom and ready to flip. when finished cooking place on a paper towel.
you can make these about 30 minutes ahead of time and place them in a 120 degree oven to keep them warm and crispy. and you can adjust the amout of the ingredients until they taste the way you like them. i can get about 10 cakes out of this. enjoy!!

Number of Servings: 10

Recipe submitted by SparkPeople user SARACURTIS29.

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