Zucchini Cakes Food

ZUCCHINI CAKES

Steps:

• Grate 2 zucchini and reserve 2 whole for another use. Put the grated zucchini in a clean kitchen towel and squeeze well to remove the excess water.
• In a large bowl combine the zucchini, baking mix, onion, eggs and garlic and season with salt and pepper, to taste. Mix well to thoroughly combine.
• Heat the canola oil in a skillet over medium heat. Using a 1/4 cup measure drop about 6 to 8 portions of the zucchini mixture into the skillet. Fry on both sides until golden brown and cooked through, about 3 minutes per side. Remove from the skillet and drain on a paper lined sheet pan.
• In a small bowl mix together the sour cream and parsley and season with salt and pepper, to taste. Arrange the zucchini cakes on a serving platter and serve with the sour cream.
• In a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry knife or fork until the mixture is well blended.

ZUCCHINI CAKES WITH HERB SOUR CREAM

Steps:

• Make the herb sour cream: Whisk the sour cream, chives and dill in a medium bowl. Set aside.
• Make the zucchini cakes: Mix the zucchini, breadcrumbs, parmesan, basil, oregano, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. In a medium bowl, whisk the eggs with the buttermilk, then stir the egg mixture into the zucchini mixture.
• In a large skillet, heat the vegetable oil over medium heat. Working in batches, form patties with the zucchini batter (about 1/4 cup for each) and add to the skillet. Pan-fry the cakes until golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with 1 teaspoon salt. Serve while hot and crisp with the herb sour cream.

ZUCCHINI CAKES WITH HERB SOUR CREAM

Steps:

• For the herb sour cream: In a medium bowl, whisk together the sour cream, chives and dill. Set aside.
• For the zucchini cakes: Mix the zucchini, breadcrumbs, Parmesan, basil, garlic, oregano, 1 teaspoon salt and the pepper in a large bowl. In a separate medium bowl, whisk the eggs with the buttermilk, and then stir the egg mixture into the zucchini mixture.
• In a large skillet, heat the oil over medium heat. Form patties with the zucchini batter (about 1/4 cup for each) and add to the skillet. Pan-fry the cakes until golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with the remaining 1 teaspoon salt.
• Serve while hot and crisp with a dollop of the herb sour cream.

ZUCCHINI CAKES

Steps:

• Grate the zucchini, place into paper towels and squeeze to release the excess water.
• Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties.
• Heat olive oil in a pan over medium heat. Once heated, add patties and cook until golden brown, about 3-4 minutes per side.
• Serve.

ZUCCHINI CAKES

Steps:

• Grate 2 zucchini. Put the grated zucchini in a clean kitchen towel and squeeze well to remove the excess water.
• In a large bowl combine the zucchini, baking mix, onion, eggs and garlic and season with salt and pepper, to taste. Mix well to thoroughly combine.
• Heat the canola oil in a skillet over medium heat. Using a 1/4 cup measure drop about 6 to 8 portions of the zucchini mixture into the skillet. Fry on both sides until golden brown and cooked through, about 3 minutes per side. Remove from the skillet and drain on a paper lined sheet pan.
• In a small bowl mix together the sour cream and parsley and season with salt and pepper, to taste. Arrange the zucchini cakes on a serving platter and serve with the sour cream.

ZUCCHINI CAKE

Steps:

• In a bowl, combine flour, sugar, cinnamon, baking soda and salt. In a separate bowl, mix oil, eggs and vanilla; add to flour mixture and beat. Add zucchini; mix well. Fold in nuts. Pour into three well-greased 9-in. round baking pans. , Bake at 325° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, beat cream cheese and butter; blend in sugar and vanilla. Beat until smooth. Frost between layers and top and sides of cake.

ZUCCHINI CAKES

Steps:

• Trim the ends off the zucchini, then shred them into a colander, using the large holes of a box grater. (You'll need about 4 cups shredded zucchini.)
• Sprinkle the zucchini shreds with salt, toss well and set in the sink for 15 minutes to drain.
• Rinse the zucchini shreds under cool water in the colander. Then pick up handfuls and squeeze them over the sink to get rid of almost all of the moisture. Set the shreds in a large bowl.
• Grate the onion into the bowl using the large holes of the box grater.
• Stir in the ricotta, whole-wheat flour, egg, paprika, dill and pepper, just until the mixture is uniform and there are no streaks of dry flour anywhere.
• Heat a large skillet over medium heat. Swirl in the oil, then use a 1/2-cup measuring cup to scoop up the zucchini mixture and plop it into the skillet, scraping out any mixture left in the cup. Flatten the mixture into a thick cake with the bottom of the cup and continue making more.
• Cook until lightly browned, about 4 minutes, then turn them with a large spatula and continue cooking until lightly browned on the other side and a little firm to the touch, about 4 more minutes. If you can't fit all six into your skillet, you'll need a little more oil for the second batch.

ZUCCHINI CUPCAKES

Steps:

• Preheat oven to 350°. Beat the first 5 ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini. , Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to a wire rack., For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm. , Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.

EASY ZUCCHINI CAKES

Steps:

• Combine zucchini, 1 cup bread crumbs, onion, eggs, butter, parsley, and seafood seasoning in a bowl; mix until well combined.
• Form mixture into 4 round cakes. Pat remaining bread crumbs onto both sides of the cakes and transfer to a sheet of waxed paper. Refrigerate for 30 minutes.
• Heat oil in a large skillet over medium heat. Fry chilled zucchini cakes until browned, 7 to 8 minutes per side. Drain on paper towels before serving.

SWEET ZUCCHINI CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.
• In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. Mix in nuts.
• In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).
• Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes.
• Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile, make frosting. Using an offset spatula or butter knife, spread Cream Cheese Frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.