Zucchini Cakes

  • 1 shredded small zucchini
  • 1 pouch (6.5) cornmeal
  • 1 large egg
  • 1/2 cup milk

Microwave zucchini in glass bowl 2 minutes on medium high, then drain. (Editor’s note: you can also cook in saucepan in a small amount of water until soft, then drain.)

Combine in a bowl, the cooked zucchini, cornmeal, egg, and milk, and let it stand 5 minutes.

Heat oil in large heavy skillet.  Drop heaping Tablespoons of batter into hot oil. Cook 1 1/2 to 2 minutes each side
Drain on papertowels and salt immediately while still hot.

Makes about 14 cakes.


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