Ingredients and Weight:
- Zucchini: 2 pounds (907 grams)
- All-purpose flour: 1 cup (125 grams)
- Baking powder: 1 teaspoon
- Salt: 1 teaspoon
- Granulated sugar: 1/4 cup (50 grams)
- Eggs: 2 large
- Vegetable oil: 1/4 cup (60 milliliters) for frying
Preparation Time:
- Preparation: 30 minutes
- Cooking: 20 minutes
- Total: 50 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 375°F (190°C).
- Peel and shred the zucchini into small pieces. Squeeze out excess moisture.
- In a large bowl, combine flour, baking powder, salt, and sugar.
- Add eggs and shredded zucchini to the bowl and mix well.
- Heat vegetable oil in a frying pan over medium-high heat.
- Drop the zucchini mixture by spoonfuls into the hot oil and flatten slightly.
- Fry until golden brown on both sides.
- Transfer cakes to a baking sheet and bake for 10-15 minutes or until fully cooked.
- Serve warm with your choice of dipping sauce.
Nutritional Information:
- Calories: Approx. 250 per cake (based on provided ingredients)
- Carbohydrates: 30 grams
- Protein: 5 grams
- Fat: 12 grams (including 2 grams saturated fat)
Dish Characteristics:
- Crispy on the outside, tender on the inside.
- Combination of fried and baked results in a unique texture.
- Great as a side dish or as a snack with dipping sauce.
User Comments:
- "These cakes were a hit! The combination of zucchini and a light coating of flour and baking powder made for a delicious treat."
- "I loved the crispy texture on the outside and the softness on the inside. Will definitely make these again."
- "A great way to use up leftover zucchini. The cakes were easy to make and were a big hit with my family."
Special Precautions and Tips:
- Be sure to shred the zucchini into small pieces for even cooking.
- Squeeze out excess moisture to prevent the cakes from becoming too wet.
- Use a medium-high heat for frying to ensure a crispy exterior.
- These cakes are best served warm, so plan to eat them immediately after cooking for best results.
