Crispy Zucchini Cakes

---

These golden, crispy cakes are reminiscent of potato pancakes. serve them as a side dish with just about any summer meal. i haven't had a chance to try these yet, but they sound yummy. this recipe is from the aug/sept cooking pleasure magazine.

---

Steps

---

Shred zucchini in food processor or with large holes of box grater.

---

Toss with 1 / 4 teaspoon of the salt in medium bowl.

---

Let stand 5 minutes.

---

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.

---

Heat 1 tablespoon of the oil 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.

---

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

---

Ingredients

---

zucchini, coarse salt, onion, all-purpose flour, egg, garlic cloves, fresh dill, pepper, canola oil, sour cream, lemon juice