Zucchini Fried Cakes
This kind of recipe was challenging have never done something like this with vegetables, and i had fun with it! And it was actually pretty good my son liked it and he is a picky child.
Servings: 4 yield(s)
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Ingredients
  • 3 cup zucchini or carrot (415 grams bakers measure)
  • 35 ml vegetable oil (35 grams bakers measure)
  • 3 tbsp parsley (4 grams bakers measure)
  • 1/2 cup shredded cheddar cheese (95 grams bakers measure)
  • 8 g garlic chopped (8 grams bakers measure)
  • 47 g egg (47 grams bakers measure)
  • 1 tsp salt (1.5 grams bakers measure)
  • 1 cup Bisquick baking mix (156 grams bakers measure)
Instructions
  1. Once the chosen vegetable is shredded please make sure to drain all the liquid from them. Place the shredded veggie between paper towels and press down to push out the liquid.
  2. Once that's complete, add the garlic, salt, cheese, parsley, salt, and pepper and mix it all.
  3. Once mixed well, add the egg and mix it all up
  4. Lastly, add the Bisquik. If you don't have Bisquick, a good substitute is 1 cup all-purpose flour 1½ teaspoons baking powder ½ teaspoon salt 1 tablespoon vegetable oil (or melted unsalted butter, shortening)
  5. In a skillet pour at least half of an inch of vegetable oil and heat to 375 degrees.
  6. Once the oil is warm enough, use a scoop to make a ball of the mixture then press on it to form a small patty.
  7. Place it in the skillet and flip every couple of minutes until golden brown on both sides.
  8. Place them on a plate with a paper towel to dry all the excess oil and then serve alone or with your favorite side.