Zucchini Cakes
  • 4 small-medium (zucchini) about 3-4 cups
  • ¾ cup flour
  • 1 teaspoon baking powder
  • ½ cup onion (diced)
  • ½ cup grated Romano Cheese (or Parmesan)
  • 1 egg
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  1. Grate zucchini (fine), then squeeze out excess liquid from zucchini either in cheese cloth or strainer. Until no liquid comes out of zucchini.
  2. In medium bowl mix zucchini, flour, baking powder, onion, cheese and salt and pepper.
  3. Mix one egg in small bowl and stir it into the mixture.
  4. The batter should be thick. If you didn't get enough liquid out of zucchini you may need a couple more tablespoons flour, add that accordingly.
  5. Heat skillet to medium, to medium-high and place 2 tablespoons of batter on greased heated skillet and cook like you do pancakes. Until edges are firm, then flip them over and cook on other side until they are firm and fully cooked. About 2 minutes per side.
  6. Serve with sour cream, greek yogurt, syrup, jam, or applesauce.
You can add in a tablespoon at a time of milk if needed to make the batter smooth enough to flatten.
Recipe by Created by Diane at https://www.createdby-diane.com/2014/08/zucchini-cakes.html