Zucchini Hashbrown Cakes

Thea Pappalardo


This is a delicious low carb recipe.

pinch tips: How to Shuck, Cook, and Cut Corn


1 medium
zucchini, unpeeled and shredded (about 1 cup)
1 small
onion, grated
3 Tbsp
soy powder or flour
1 c
cheddar cheese, shredded
salt & pepper to taste
butter for frying

Directions Step-By-Step

In a bowl, combine zucchini, onion and egg. Add soy powder or flour, one tablespoon at a time, until mixture holds together. (Sometimes I have had to add a little more.) Stir in cheese, salt and pepper.
Melt butter in skillet over medium heat. Drop batter by 1/4 cupfuls onto skillet and flatten with spatula. Cook until crispy and brown, turn and cook the other side. Make sure you don't turn them too soon or they will fall apart.
Serve with butter and/or sour cream.

About this Recipe

Course/Dish: Vegetables