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These veggie delights are like little crab cakes with NO crab! Great way to cook up zuchinni from the garden when you run out of ideas! They are delicious and make a great party food! Your guest will love them!
We harvested a crop from our Zuchinni's before the dreaded Squash Borers came! We've steamed it, fried it, grilled it, and made a casserole! We still have one Zuchinni plant hanging on and producing! So far so good! Here's an awesome and quite tasty recipe made from our last crop before these critters got hold of our plants! We're not giving up! Planting a new crop in the fall!
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Ingredients
- 2 1/2 cups grated zucchini
- 1 egg beaten
- 2 tablespoons butter melted
- 1 cup Ian’s Gluten Free panko
- 1/4 cup minced red onion
- 1 teaspoon Thai Kitchen Premium Fish Sauce Gluten Free
- Pinch salt garlic pepper or regular pepper, Cheyenne pepper
- 1/4 cup Bob Red Mills gluten-free all-purpose flour
- 1/2 cup vegetable oil for frying
Ingredients
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Instructions
- In a large bowl, combine the zucchini, eggs and butter.. Stir in Ians gluten free panko red onion and fish sauce. Mix well.
- Shape mixture into patties about the size of the palm of your hand like you would a crab cake.
- Dredge the patties in flour then fry them up in a skillet of medium-hot oil. Make ‘em good and golden. Serve hot and crispy with the dipping sauce! These are awesome!
- Jalapeno Mayo Dipping Sauce
- 1 / 2 cup Hellmann’s Mayo (Gluten Free) 2 Tablespoons Jalapeno juice 1 / 4 Teaspoon Dijon Mustard Some Fresh Dill Chopped
Recipe Notes
Enjoy the journey!
Sue Seward
Gluten Free Lady
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