My friend gave me a really huge zucchini last night. I knew right away what Sunday Dinner would be. I spent the better part of my adult life hearing about Zucchini ‘Crab’ Cakes but never attempted to make them until a couple of years ago.
I don’t know about you……but I absolutely LOVE them! I’ve switched a couple of things to try to make this recipe healthier, but you can stick to the original if you like. I just googled to find a good recipe, the one below was attributed to someone named, “Connie.”
Thanks, Girl!!! ❤
Prep Time: 20 minutes/Cook Time: 10 minutes — Ready in 30 minutes! YUM!
-2 1/2 cups grated zucchini
-1 egg, beaten
-2 tablespoons butter, melted
-1 cups seasoned bread crumbs (I’m using gluten free)
-1/4 cups minced onion
-1 teaspoon Old Bay Seasoning TM
-1/4 cup all-purpose flour (I’m using Bob’s Red Mill all purpose gluten free*)
-1/2 cup olive oil for frying
*gluten Free all purpose baking flour is a blend of garbanzo bean flour, potato starch, whole grain sorghum flour, tapioca flour and fava bean flour.
- In a large bowl, combine grated zucchini, beaten egg and melted butter. Stir in seasoned bread crumbs, minced onion and seasoning. Mix well.
- Shape mixture into patties. Dredge in flour.
- In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.
I’m pairing the zucchini cakes with homemade coleslaw, seasoned sliced fresh tomatoes and marinated chicken breast. Now it’s time for candles, grace, smiles and conversation. A friend (Thanks, Terrie) reminded us earlier this week that there are some families in Salem County who aren’t as fortunate to have an abundance of food for their families right now. In fact, they are downright in need of our help. Poverty & starvation are an everyday reality for some, while others of us have never gone hungry.
Let’s not forget to share our blessings.
“Celebrate always, pray constantly, and give thanks to God no matter what circumstances you find yourself in.” ~Thessalonians 5:16-18