Sandra Lee’s Zucchini Cakes

(from kylerhea’s recipe box)

Source: Sandra Lee

Categories: September2014, Summer, Zucchini


  • Ingredients
  • 4 zucchini
  • 1 cup Baking Mix, recipe follows
  • 1/2 medium onion, diced small
  • 2 eggs
  • 1 tablespoon chopped garlic
  • Salt and freshly ground black pepper
  • 1/4 cup canola oil
  • 1/2 cup sour cream, for serving
  • 2 tablespoons freshly chopped parsley leaves
  • All-Purpose Baking Mix:
  • 6 cups all-purpose flour
  • 3 tablespoons baking powder
  • 2 teaspoons salt
  • 3/4 cup shortening


  1. Directions

  2. Grate 2 zucchini and reserve 2 whole for the Round 2 recipe "Stuffed Zucchini ". Put the grated zucchini in a clean kitchen towel and squeeze well to remove the excess water.

  3. 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.

  4. 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.

  5. 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.

  6. All-Purpose Baking Mix:

  7. 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.

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