Zucchini Cakes! With Pics!

Aediekins · 07-17-2011, 08:35 PM

I cannot believe I've done low-carb for so long and never tried these bad boys. I would say "they taste just like hashbrowns" but it's been so long since I've had them, I really don't remember! But they are yummy nonetheless, even when just enjoying them as they are, without pretending they are something else

I have an abundance of zucchini in my garden, and I was growing a bit sick of grilled zucchini... so I thought this would be a good way to use them up. And the best thing about them, there is very little (if any) zucchini flavor to them.

2 large zucchini, grated (I ran mine through the food processor with the grater attachement) makes about 4 cups
2 tablespoons finely minced onion
1 tsp salt
a dash of black pepper
1 tsp crushed garlic
1 tablespoon olive oil
2 large eggs
3 tablespoons flour (yes, I used the real thing, I'm sure other LC "flours" would be fine)
3 tablespoons almond meal
1/2 tsp baking powder

Oil for frying (I used olive oil)

Mix up the zucchini and all the ingredients except for the flours and baking powder. Sprinkle the flours and baking powder over the zucchini mixture and mix again. Drop a heaping tablespoon of batter into the pan and use a spoon to flatten in out into a pancake. You want them pretty thin. Cook on each side until golden brown. Remove from heat and drain. Sprinkle a pinch of salt on top of each cake.

These are very fragile, and break apart easily, so if you're looking for a nice presentation, be careful not to break them apart.

I had to put them into the fridge so I would stop eating them. Even non-LC hubby was eating them like crazy. I had with sour cream on top too.... soooo good

The real flour adds about 18 carbs. The recipe made about 12 cakes.

sapphyretwins · 07-17-2011, 09:07 PM

Those sound so good!!

Nigel · 07-17-2011, 09:29 PM

*drool*

Thanks for the recipe. I'll have to make these in a few days.

LindaSue · 07-18-2011, 07:12 AM

That's something the I've been wanting to try for years and never got around to either. They sure look good, Aediekins.

BigBravesGirl · 07-18-2011, 07:14 AM

I'll have the darkest one.

Aediekins · 07-18-2011, 09:53 AM

Nigel- Let us know if you make them!

BBG- Girl, you know it! It was extra crispy

Linda Sue- you should definitely try them! I was missing out... wish I would have tried them sooner.

Quick note, they do absorb a lot of oil, so you have to add more olive oil to the pan between batches.

When I was munching on them last night, the outer browned crispy edges were amazingly like french fries.

BigBravesGirl · 07-18-2011, 10:28 AM

Quote:

Originally Posted by Aediekins

When I was munching on them last night, the outer browned crispy edges were amazingly like french fries.

Wonder if you scramble fried them if they'd all be crispier or if they'd turn to mush? Hmmm.

jenna... · 07-18-2011, 10:53 AM

These sound great and I have zucs!

I'll fry them in Coconut Oil and maybe coconut flour instead of the wheat.

watcher513 · 07-18-2011, 02:23 PM

Jenna, let us know how they come out. Anyone else also, with other LC flours.

Mssarge · 07-18-2011, 06:02 PM

Try adding grated Parmesan cheese to the mix; it adds a bit to the taste but they're not as fragile...and yes, I use soy flour...they brown just a bit quicker, too.

Tilly · 07-19-2011, 10:36 AM

There is an alternative to fried zucc cakes that was posted not long ago. I have been making these for a couple of weeks now when I don't need a large dinner for my family. I fix them for myself as dinner and boy they are good! I leave the salt out, figure there is plenty in the LC bake mix, I use Carbquik and canned Parm.

From Mssarge: My favorite is shredded zucchini cakes from George Stella blinis...I make this often enough...grate zucchini, add a couple tablespoons of soy flour (or LC bake mix), salt, a half cup or so of grated Parmesan cheese, and an egg. fry in oil (bacon fat is really good for this) like you would hash browns. Really good for breakfast and with sour cream

The link is: Squash: What do you do with it!? (post #20)

They are a bit too good, I ate the whole batch of 5!

Tilly · 07-19-2011, 10:37 AM

Quote:

Originally Posted by Mssarge

Try adding grated Parmesan cheese to the mix; it adds a bit to the taste but they're not as fragile...and yes, I use soy flour...they brown just a bit quicker, too.

I just quoted you, they are so good, thanks!

tcalhoun72 · 07-22-2011, 07:04 PM

Made these today and they were really good! Thanks.

jigglenomore · 07-22-2011, 07:26 PM

Making these this weekend - can't wait!!

Ocean · 07-23-2011, 05:55 AM

This looks good. I love zucchini and I used to love potato pancakes.

missymagoo12 · 07-26-2011, 10:51 PM

sounds pretty good. sue

07-17-2011, 08:35 PM	#1
Aediekins Major LCF Poster! Join Date: Sep 2004 Posts: 1,567 Gallery: Aediekins Stats: St/199 Curr/163 Goal/155 WOE: Low-Carb Start Date: 8 more lbs to go!!	Zucchini Cakes! With Pics! I cannot believe I've done low-carb for so long and never tried these bad boys. I would say "they taste just like hashbrowns" but it's been so long since I've had them, I really don't remember! But they are yummy nonetheless, even when just enjoying them as they are, without pretending they are something else I have an abundance of zucchini in my garden, and I was growing a bit sick of grilled zucchini... so I thought this would be a good way to use them up. And the best thing about them, there is very little (if any) zucchini flavor to them. 2 large zucchini, grated (I ran mine through the food processor with the grater attachement) makes about 4 cups 2 tablespoons finely minced onion 1 tsp salt a dash of black pepper 1 tsp crushed garlic 1 tablespoon olive oil 2 large eggs 3 tablespoons flour (yes, I used the real thing, I'm sure other LC "flours" would be fine) 3 tablespoons almond meal 1/2 tsp baking powder Oil for frying (I used olive oil) Mix up the zucchini and all the ingredients except for the flours and baking powder. Sprinkle the flours and baking powder over the zucchini mixture and mix again. Drop a heaping tablespoon of batter into the pan and use a spoon to flatten in out into a pancake. You want them pretty thin. Cook on each side until golden brown. Remove from heat and drain. Sprinkle a pinch of salt on top of each cake. These are very fragile, and break apart easily, so if you're looking for a nice presentation, be careful not to break them apart. I had to put them into the fridge so I would stop eating them. Even non-LC hubby was eating them like crazy. I had with sour cream on top too.... soooo good The real flour adds about 18 carbs. The recipe made about 12 cakes. __________________ Aediekins HealthyBodyBeautiful Low-Carb foods are not created equal Enjoy- cream, butter, coconut oil, olive oil, fresh chicken, fish, beef, pork, bacon, sausage, cheese, LC veggies, berries/melon, dressings, stevia, chocolate (75% cocoa) and red wine Avoid - Mayo, canola oil, too much protein, processed LC foods (tortillas, candy, shakes, bars) Splenda and other artificial sweeteners, corn products (xanthan gum, dextrose, maltodextrin) Last edited by Aediekins; 07-17-2011 at 09:14 PM..

07-18-2011, 09:53 AM	#6
Aediekins Major LCF Poster! Join Date: Sep 2004 Posts: 1,567 Gallery: Aediekins Stats: St/199 Curr/163 Goal/155 WOE: Low-Carb Start Date: 8 more lbs to go!!	Nigel- Let us know if you make them! BBG- Girl, you know it! It was extra crispy Linda Sue- you should definitely try them! I was missing out... wish I would have tried them sooner. Quick note, they do absorb a lot of oil, so you have to add more olive oil to the pan between batches. When I was munching on them last night, the outer browned crispy edges were amazingly like french fries. Last edited by Aediekins; 07-18-2011 at 09:54 AM..

07-18-2011, 10:53 AM	#8
jenna... Major LCF Poster! Join Date: Feb 2007 Location: Sunny SoCal Posts: 2,017 Gallery: jenna... WOE: VLCarb	These sound great and I have zucs! I'll fry them in Coconut Oil and maybe coconut flour instead of the wheat. Last edited by jenna...; 07-18-2011 at 11:02 AM..

07-18-2011, 06:02 PM	#10
Mssarge Major LCF Poster! Join Date: Mar 2011 Location: Sunny Southern California Posts: 1,879 Gallery: Mssarge Stats: 220/177/155 WOE: JUDDD and moderate carbs Start Date: 6/1/2012	Try adding grated Parmesan cheese to the mix; it adds a bit to the taste but they're not as fragile...and yes, I use soy flour...they brown just a bit quicker, too. Last edited by Mssarge; 07-18-2011 at 06:05 PM..

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07-17-2011, 09:07 PM	#2
sapphyretwins Very Gabby LCF Member!!! Join Date: Jun 2002 Location: Beaverton, OR (Portland area) Posts: 3,666 Gallery: sapphyretwins	Those sound so good!!

07-17-2011, 09:29 PM	#3
Nigel Very Gabby LCF Member!!! Join Date: Nov 2006 Posts: 3,081 Gallery: Nigel	drool Thanks for the recipe. I'll have to make these in a few days.

07-18-2011, 07:12 AM	#4
LindaSue Way too much time on my hands! Join Date: Jun 2002 Location: Spring, TX Posts: 10,440 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	That's something the I've been wanting to try for years and never got around to either. They sure look good, Aediekins.

07-18-2011, 07:14 AM	#5
BigBravesGirl Plastic Wrap Ninja Join Date: Jul 2002 Location: moving to TWOterville Posts: 43,126 Gallery: BigBravesGirl Stats: 397 / hanging on / 2?? WOE: My way! Start Date: today	I'll have the darkest one.

07-18-2011, 02:23 PM	#9
watcher513 Major LCF Poster! Join Date: May 2007 Location: Sonoma County, CA Posts: 2,643 Gallery: watcher513	Jenna, let us know how they come out. Anyone else also, with other LC flours.

07-19-2011, 10:36 AM	#11
Tilly Very Gabby LCF Member!!! Join Date: Apr 2011 Location: Rockville, VA Posts: 3,060 Gallery: Tilly Stats: 158/136/130 WOE: started with Atkins, now just low carbs Start Date: January 30,2011	There is an alternative to fried zucc cakes that was posted not long ago. I have been making these for a couple of weeks now when I don't need a large dinner for my family. I fix them for myself as dinner and boy they are good! I leave the salt out, figure there is plenty in the LC bake mix, I use Carbquik and canned Parm. From Mssarge: My favorite is shredded zucchini cakes from George Stella blinis...I make this often enough...grate zucchini, add a couple tablespoons of soy flour (or LC bake mix), salt, a half cup or so of grated Parmesan cheese, and an egg. fry in oil (bacon fat is really good for this) like you would hash browns. Really good for breakfast and with sour cream The link is: Squash: What do you do with it!? (post #20) They are a bit too good, I ate the whole batch of 5!

07-22-2011, 07:04 PM	#13
tcalhoun72 Major LCF Poster! Join Date: Mar 2011 Location: Youngsville, NC Posts: 2,519 Gallery: tcalhoun72 Stats: 300/205/140 5'4"- Age 39 WOE: Atkins Start Date: 1/15/2011	Made these today and they were really good! Thanks.

07-22-2011, 07:26 PM	#14
jigglenomore Senior LCF Member Join Date: Oct 2007 Location: SW Missouri Ozarks Posts: 986 Gallery: jigglenomore Stats: Mac Truck/Small SUV/Mini-Cooper WOE: Atkins/South Beach/Low Glycemic/Voodoo	Making these this weekend - can't wait!!

07-23-2011, 05:55 AM	#15
Ocean Senior LCF Member Join Date: Apr 2011 Posts: 820 Gallery: Ocean Stats: 240/157/Below 145 5'1.5" WOE: General Low Carb Start Date: June 2010	This looks good. I love zucchini and I used to love potato pancakes.

07-26-2011, 10:51 PM	#16
missymagoo12 Senior LCF Member Join Date: May 2004 Location: usa Posts: 344 Gallery: missymagoo12 Stats: 235/225/145 WOE: stellastyle,atkins Start Date: april 2004	sounds pretty good. sue