zucchini cakes

Name: Zucchini cakes
Prep time: 20 min
Cook time: 20 min
Cuisine: American
Ingredients: 2 large zucchini, grated; 3/4 cup(s) garbanzo bean flour; 1/2 cup(s) water; 1/2 teaspoon(s) garlic powder; /12 teaspoon(s) onion powder; 1/2 teaspoon(s) salt and pepper; 1/2 cup(s) corn; 1/4 cup(s) parmesan cheese

10 Pinches 2 Photos

Darci Juris

Scottsdale, AZ

Updated on Oct 29, 2018

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.

Rate

prep time 20 Min

cook time 20 Min

method Stove Top

yield Approximately 8 cakes

Ingredients

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

How To Make zucchini cakes

Step 1

Add all ingredients to a large bowl.

Step 2

Mix to combine well. Should be a gooey texture.
Step 3

Heat oil over medium heat in a large skillet.
Step 4

Form small patties with batter, and add to skillet. Cook about 4 minutes each side, until golden brown.
Step 5

Remove from pan, and serve warm, or let cool and refrigerate for up to 4 days.
Step 6

Options: serve with a lemon yogurt sauce, or tzatziki, or sour cream, or a chipotle mayo.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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