- 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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