Zucchini Cakes

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I have to admit, I do have a slight obsession with zucchini and I could quite possibly eat it with every meal. I am also a huge fan of crab cakes. However, I live in the midwest and it is nearly impossible to find a good crab cake. So therefore I have found a happy medium for my love of zucchini and lack of good crab cakes.

Zucchini Cakes 

this recipe makes about 12 cakes

Ingredients:

  • 2 cups grated zucchini
  • 1 egg, slightly beaten
  • 3 tablespoons of greek yogurt or sour cream
  • 2 tablespoons flour
  • 1 cup breadcrumbs (or crushed crackers)
  • 1 tablespoon Kirklands Organic No-Salt Seasoning
  • 1 tablespoon Dill weed
  • salt and pepper to taste (optional)
  • 1-2 tablespoons coconut oil to fry the cakes

Instructions:

  • In a large non-stick skillet, heat 1 table spoon of coconut oil on medium-high heat.
  • In a large bowl combine all of your ingredients together and mix until all ingredients are well combined.
  • Using a spoon or a small ice cream scoop, scoop a few of the cakes into the skillet with the heated oil. You will need to press down slightly on each cake to help the outside crisp up.
  • Cook each cake a couple of minutes on each side or until golden brown.
  • Remove the cakes from the skillet and drain on a paper towel.
  •  Continue frying all of the cakes until the batter is gone.
  • Meanwhile start to combine the ingredients for the dill dipping sauce. (see the recipe below)

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IMG_3386Dill Dipping Sauce

 

Ingredients:

  • 1/2 cup greek yogurt or sour cream
  • Juice from half of a lemon
  • 2 tablespoons diced pickles or pickle relish
  • 1 1/2 tablespoons Dill Weed
  • salt and pepper to taste

Instructions:

  • Combine all ingredients in a small bowl
  • Serve cold with warm zucchini cakes, enjoy!

YUM YUM!!

This is an original version recipe of Aloha Āina Momma based off of Poor Man’s Zucchini “crab” Cakes recipe by lacasadesweets.com 

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