Zucchini cakes

2
Darci Juris

By
@keepitinthekitchen

There can be many variations to this recipe....meaning, add more vegetables, substitute the flour for regular flour, or another gluten free flour you choose, change up the spices used, to your liking (add cayenne for instance). Have fun creating your own rendition. And create a sauce to go with them. I am dairy free these days, so no sauce, but sour cream or a chipotle mayo would be tasty.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
Approximately 8 cakes
Prep:
20 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

  • 2 large
    zucchini, grated
  • 3/4 c
    garbanzo bean flour
  • 1/2 c
    water
  • 1/2 tsp
    garlic powder
  • /12 tsp
    onion powder
  • 1/2 tsp
    salt and pepper
  • 1/2 c
    corn
  • 1/4 c
    parmesan cheese

How to Make Zucchini cakes

Step-by-Step

  1. Add all ingredients to a large bowl.
  2. Mix to combine well. Should be a gooey texture.
  3. Heat oil over medium heat in a large skillet.
  4. Form small patties with batter, and add to skillet.
    Cook about 4 minutes each side, until golden brown.
  5. Remove from pan, and serve warm, or let cool and refrigerate for up to 4 days.
  6. Options: serve with a lemon yogurt sauce, or tzatziki, or sour cream, or a chipotle mayo.

Printable Recipe Card

About Zucchini cakes

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Gluten-Free Low Fat Low Carb
Other Tag: Healthy




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