Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Vegetable Recipe
Savory Florida Zucchini Cakes(Photo Below)
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Vegetable-6135
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Ingredients |
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Amount |
Ingredient |
3 medium |
zucchini or yellow squash, or combination, grated |
1 cup |
carrots, matchstick size |
1 medium |
onion, diced |
1 tablespoon |
chopped fresh thyme, or 1 teaspoon dried |
2 tablespoons |
olive oil |
3 cloves |
garlic, minced |
2 large |
eggs |
1/2 cup |
flour or fine bread crumbs |
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kosher salt and freshly ground pepper to taste |
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Preparation
Remove the extra liquid out of the grated zucchini/squash by wrapping in a towel, twisting and squeezing. Heat half of the oil; add carrot and onion and fry for about 5 minutes. Add the garlic and zucchini and continue frying until liquid is mostly gone. Transfer to bowl and let cool. Mix in eggs, flour or bread crumbs, herbs and spices. Heat the rest of the oil, drop in small "pancakes" of the zucchini mixture, and fry until golden brown, about 7 minutes. Turn and fry another 4-5 minutes. Tip: Make a small batch of sour cream seasoned with salt and pepper to serve with the cakes.
Yield
4 servings
Nutritional Value Per Serving
Calories 233; Total Fat 10g; Cholesterol 105mg; Sodium 54mg; Total Carbohydrates 27g; Protein 12g
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Look for "Fresh from Florida" ingredients at your grocery store.
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