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Categories:Viewed: 80 - Published at: a year ago
Ingredients
- 1/3 c. buttermilk baking mix
- 1/4 c. grated Parmesan cheese
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 2 large eggs, lightly beaten
- 2 c. coarsely grated zucchini
- 2 Tbsp. oleo
Method
- Mix together the buttermilk baking mix, cheese, salt and pepper. Stir in eggs until mixture just becomes moist. Fold in the zucchini. Melt the oleo in a 10-inch skillet over moderate heat. Use 2 tablespoons batter for each zucchini cake. Fry zucchini cakes for about 2 to 3 minutes on each side or until brown. Makes 8 to 10 cakes.
