Fried Zucchini Cakes [Bulkbites.com]
- Servings: 1
- Time: 30 minutes
Fried zucchini cakes, I must say is my family’s favorite dish. We love having these cakes especially during summer.
The best part with this dish is that it can be had as a main course as well as an appetizer. The perfect time to have dish is during dinner. You can also create different types of toppings for these cakes. However, I prefer having them as it is.
This is one dish, according to me, that lets you be as creative as you can be! This dish has enough amount of proteins and carbs that you need not look for any other dish to help meet your daily requirements of these nutrients.
Nutrition
- calories: 528
- protein: 35
- carbs: 33
- fat: 27
- saturated fat: 9.09
- polyunsaturated fat: 5.34
- monounsaturated fat: 10.82
- cholesterol: 766
- sodium: 679
- potassium: 873
- dietary fiber: 2.11
- sugars: 5.39
- vitamin a: 341
- vitamin c: 33
- calcium: 145
- iron: 4
- magnesium: 0
- complex carbs: 25.5
- other fats: 1.75
Ingredients
- 2 slice Pork, cured, bacon, pre-sliced, cooked, pan-fried
- 28.3 gram Cornstarch
- 4 large Egg, whole, raw, fresh
- 1 dash Spices, pepper, black
- 1.5 cup, chopped Squash, summer, zucchini, includes skin, raw
Instructions
- Take zucchini and trim off its ends. Take a grater and grate it across its large holes
- Take a large bowl, mix 1 tsp salt and zucchini and keep it aside for about 10 minutes
- Press zucchini hard to remove water content from it. Remove 1 cup of zucchini and keep it aside
- Keep a large skillet over medium heat and cook diced bacon so that it becomes crispy.
- Remove the pan and set it aside
- Take a small bowl; add beaten eggs, pepper and starch. Also add bacon and shredded zucchini and stir well
- Into the same pan add small amounts of zucchini mixture. Using a spatula lightly flatter it out and cook it over medium heat so that their underneath edges turn golden.
- Flip the zucchini mixture and repeat the process
- Serve hot with toppings, if needed