Serves a Crowd
Spicy Zucchini Cakes with Creamy Green Chile Sauce
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6 Reviews
Melanie
January 10, 2016
Made these last night for dinner. They were quite tasty! I suggest to other cooks to make sure the oil is hot enough before beginning to cook the cakes, as the first couple I did were a bit soggy.
susan G.
January 4, 2012
This recipe is so appealing -- familiar territory with a side trip to a different level of taste. Easy to follow, easy to make and good looking on a plate with the sauce. I modified it for a gluten free need. (For the panko, crumbs made in the food processor from a GF roll; for the flour, 3 T cornstarch, 3 T brown rice flour, 1 T chick pea flour/besan). It felt like a thick batter, but the results were almost delicate. Unfortunately, our supermarket jalapeno was bland, so hot sauce was needed -- adjust the chile recommendations to your taste. And the sauce! We enjoyed it with other foods -- with rice, with sweet potatoes and more.
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