Comments on: Fried zucchini cakes

By: Rachel Ballard

Rachel Ballard — Sat, 01 Oct 2022 19:00:33 +0000

In reply to Angela. Yes that's right Angela. The oil in the ingredients says "divided" so you can fry in two batches. I hope you enjoy them!

By: Angela

Angela — Sat, 01 Oct 2022 17:51:39 +0000

Question: I am assuming you are fying two batches? You have 1/3 cup of oil referenced in the instructions and 2/3 in the ingredients. Thanks. Great recipe!

By: Lil

Lil — Wed, 03 Aug 2022 14:35:44 +0000

I fix these with pepper jack cheese,really good.

By: Rachel Ballard

Rachel Ballard — Mon, 07 Feb 2022 01:36:25 +0000

In reply to Hillary. Oh that's excellent Hillary! Thanks for the tip! --Rachel

By: Hillary

Hillary — Sun, 06 Feb 2022 23:30:45 +0000

Thanks so much! I tried this using the last of my frozen summer zucchini, and I think it works even better using previously frozen zucchini. That way, I squeezed out TONS more liquid and had a much crisper cake.

By: Rachel Ballard

Rachel Ballard — Wed, 05 Aug 2020 13:43:53 +0000

In reply to dodie. If you can ever try it with the crackers Dodie, I think you'll like them even more! I'm glad you enjoyed them though! --Rachel

By: dodie

dodie — Wed, 05 Aug 2020 00:28:46 +0000

made this to accompany a lentil soup. yum! didn’t have crackers so substituted Italian panko crumbs. served with 30-min.-pickled thinly sliced cucumbers drizzled with a tiny bit of maple syrup + chopped chives, raspberry vinegar & pepper. or can top with honey mustard. delish! tip: shred zucchini in a linen cloth-lined bowl. gather ends together and squeeze out juice. use the juice to *fertilize* plants or add to soup for extra nutrition. no waste.

By: Rachel Ballard

Rachel Ballard — Thu, 23 Jul 2020 21:24:37 +0000

In reply to Joan Martin. You can tag me on other social media channels if you make them again Joan! I love them too and I'm glad you have discovered them too. I also use avocado oil for frying now. No vegetable oil here! --Rachel