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zucchini cakes

keepitinthekitchen avatar
Recipe by
Darci Juris
@keepitinthekitchen
Scottsdale, AZ

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.

►
yield serving(s)
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For zucchini cakes

  • 2 lg
    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

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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