Serves a Crowd

Spicy Zucchini Cakes with Creamy Green Chile Sauce

by:
July 26, 2011
4
1 Ratings
Spicy Zucchini Cakes with Creamy Green Chile Sauce
  • Serves 6
Author Notes

When my granddaughter was little, I wanted to introduce her not only to traditional pancakes but to a wider and healthier variety of deferent breakfast cakes. I used to make for her apple, banana, ricotta and also this kind zucchini cakes with a little sugar and cinnamon, and of cause without peppers. We gave all of the pancakes one name “krasavchiki”, what in Russian means “Little Beauties”.
This version of Zucchini cakes is for grownups.
—Kukla

What You'll Need
Ingredients
  • For the Zucchini cakes
  • • 1 cup Panko bread crumbs
  • • 1/2 cup flour
  • • 2 cups shredded zucchini
  • • 2 cups shredded parsnips or carrots
  • • 1 whole jalapeno pepper, diced
  • • 2 cloves of fresh pressed garlic
  • • Zest of 1 lime
  • • 2 extra large eggs
  • • 1 tablespoon sour cream
  • • Salt and pepper to taste
  • • Canola oil for frying the cakes
  • For the Creamy Green Chile Sauce
  • • 1 cup sour cream
  • • 2 tablespoons of diced green chiles
  • • 1 tablespoon of diced fresh cilantro
  • • 2 tablespoons of lime juice
  • • A sprinkle of smoked paprika or cayenne pepper
Directions
  1. Wrap zucchini, parsnips, in a damp, clean kitchen towel and squeeze to eliminate as much excess liquid as possible.
  2. In a large bowl mix the bread crumbs, flour, garlic, eggs, sour cream, lime zest and jalapeno peppers.
  3. Add squeezed zucchini and parsnips, salt and pepper. Stir to combine.
  4. To make the sauce; add all of the ingredients to a small bowl and stir to combine. Set the sauce aside.
  5. Add enough canola oil to coat the bottom of a sauté pan and let it heat up. Using a small ladle, spoon the batter into the hot pan.
  6. Cook until each side is a golden brown. It will take approximately 3-4 minutes per side.
  7. Place the cooked cakes on a paper towel to soak up some of the excess oil. Serve immediately with a dollop of sauce on each cake.
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  • Melanie
    Melanie
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    LeBec Fin
  • susan g
    susan g
  • sexyLAMBCHOPx
    sexyLAMBCHOPx
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6 Reviews

Melanie
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.
 
LeBec F.
LeBec F. April 5, 2012
I think this recipe is excellent but would be even more excellent if you used dal instead of white flour in the batter!
 
Kukla
Kukla April 6, 2012
Thanks’ LBF for the comment and suggestion, but I am embarrassed to say, never have even heard about "dal". Please explain.
 
susan G.
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.
 
sexyLAMBCHOPx
sexyLAMBCHOPx July 26, 2011
Sounds and looks lovely!
 
Kukla
Kukla July 26, 2011
Thank you sexyLAMBCHOPx!
They are realy very tasty and beautiful looking.