Zucchini Cakes

[Creative Commons photo by Jennifer Dickert]

Crab cake, schmab cake. These zucchini cakes are healthier, cheaper to make, and I think they’re just as delicious!

• 2 cups grated zucchini
• 2 1/2t of cornstarch, beaten with 2T water
• 2T margarine, melted
• 3/4c cornmeal
• 1 t Old Bay Seasoning
• 1 t Italian seasoning
• 1 t onion powder
• all-purpose flour, for dredging
• 2T vegetable oil

Combine zucchini, cornstarch mixture, and margarine. Stir in the cornmeal and spices.

Shape the mixture into patties and dredge in the flour. Fry those puppies until they’re crispy on both sides.

This recipe makes about 6 good-sized patties. It’s super-tasty with a little salad and some Annie’s Goddess dressing for dipping. I like to serve them over field greens or baby spinach.

Related Posts:

• Super Vegan Sunflower Cheese Nachos
• Becky LeBeans