Crispy Zucchini Cakes

Name: Crispy Zucchini Cakes
Ingredients: 4 small zucchini (about 1 1/2 lb); 3/4 teaspoon coarse salt, divided; 1/2 medium onion; 1/2 cup all-purpose flour; 1 egg, lightly beaten; 2 garlic cloves, minced; 1 tablespoon chopped fresh dill, divided; 1 teaspoon chopped fresh dill, divided; 1/4 teaspoon pepper; 2 -4 tablespoons canola oil, divided; 1/2 cup sour cream; 1 teaspoon lemon juice

12 ingredients

4 steps

Ingredients

4 small zucchini (about 1 1/2 lb)
3/4 teaspoon coarse salt, divided
1/2 medium onion
1/2 cup all-purpose flour
1 egg, lightly beaten
2 garlic cloves, minced
1 tablespoon chopped fresh dill, divided
1 teaspoon chopped fresh dill, divided
1/4 teaspoon pepper
2 -4 tablespoons canola oil, divided
1/2 cup sour cream
1 teaspoon lemon juice

Directions

1

Shred zucchini in food processor or with large holes of box grater (you should have about 6 cups). Toss with 1/4 teaspoon of the salt in medium bowl; let stand 5 minutes.
2

Meanwhile, shred onion. Firmly squeeze zucchini to drain excess liquid; return to bowl. Stir in onion, flour, egg, garlic, 1 tablespoon of the dill, remaining 1/2 teaspoon salt and pepper.
3

Heat 1 tablespoon of the oil (enough to form a thin film) in a large skillet over medium to medium-high heat until hot. For each pancake, drop 1/4 cup of the batter into skillet, leaving about 1 1/2 inches between them. Gently press to form 3 1/2 inch pancakes 1/2 inch thick. Cook in batches 7 to 9 minutes or until golden-brown, turning once and adding additional oil as needed.
4

Meanwhile, combine sour cream, lemon juice and remaining 1 teaspoon dill, serve with pancakes.