12 Reviews
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lakimmel on 8.19.2011
Fantastic way to use zucchini! Kids and hubby loved these cakes. I used grape seed oil for frying and this eliminated the risk of burning the oil and cakes. After mixing I placed the “batter” in a strainer to hold while I scooped out the portions for frying. This worked great for letting the moisture still remaining in the zucchini drip out to a bowl below. This is a KEEPER!
michmn on 8.10.2011
These didn’t work out well for me, I tried a couple of different types of oil and they just wouldn’t crisp up. Taste was ok but I probably wouldn’t try them again. I think that having a measurement would help with the amount of zucchini to use, I have large zucchini ranging from rolling pin to baseball size!
Laura on 5.31.2011
Taste good, but I agree that they are havey. I have another recipe that I think I like better involving a batter (flour, eggs, milk, leavening).
hebiffle on 1.27.2011
these are really heavy…i could only eat one or two small ones in a sitting (and i love greasy food in general…). if i make again will try adding more Zucchini to balance out…maybe i fried too long…
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Julie on 8.13.2014
These are fantastic!! Kids and hubby LOVE them. Delicious. I served with marinara sauce.
shecancook2 on 10.28.2010
oh!! these were FANTASTIC!! i just got done making them!! i only had one egg, and so- unfortunately- i had to halve the recipe… perhaps that was for the better in the end, though… it left me with that “oh my goodness i have to make those again” feeling… thanks, ree!!