CRISPY ZUCCHINI CAKES
Steps:
- Shred zucchini and toss with 1/4 t. salt in medium sized bowl, let stand 5 minutes. Meanwhile shred onion. Firmly squeeze zucchini to drain excess liquid, return to bowl. Stir in onion, flour, egg, garlic, one tablespoon dill, remaining 1/2 teaspoon salt and pepper.Heat one tablespoon of oil in large skillet over medium high heat until hot. For each pancake drop 1/4 cup of batter into skillet,leaving 11/2 inches between each. Gently press to form 3 1/2 inch pancakes about 1/2 inches thick. Cook in batches 7 -9 minutes until golden brown, turning once and adding additional oil as needed. Combine sour cream, 1 teaspoon dill and the lemon juice; serve with pancakes. leavingabout11/2between each.
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