Fried Zucchini “Cakes” - a savory side dish

     A summertime favorite and another way to use up excess zucchini (yellow squash could also be substituted). Throw in some garden herbs for flavor and you have a great side dish. Make them really small and serve as an appetizer with a dollop of a flavored sour cream sauce.  Or, leave out the garlic and herbs and  serve them of  breakfast with syrup. Yum!

Fried Zucchini “Cakes”     Makes 8 to 10 “cakes:
1/3 cup baking mix (homemade or Bisquick®)
¼ cup grated Parmesan cheese
1/8 teaspoon salt
1/8 teaspoon pepper
1 clove of garlic, diced -- optional
About 1 teaspoon fresh chopped herbs (thyme, oregano, chives, basil, etc) -- optional
2 eggs, beaten
2 cups coarsely grated zucchini
2 tablespoons olive oil or butter

1.     In a fairly large bowl, thoroughly combine baking mix, Parmesan, salt and pepper, garlic and herbs.
2.     Stir in eggs until mixture becomes moist. Fold in zucchini.
3.     Heat oil in skillet on medium to medium-high.
4.     Use 2 to 3 tablespoons batter to form each "cake", frying each for 2 to 3 minutes on each side or until brown. Serve warm along with a dollop of flavored sour cream (or with syrup for breakfast).

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