As mentioned in my early post, when I first made zucchini cakes, I didn’t have a large zucchini so it didn’t turn out close to the original recipe I followed. This round, with a large zucchini on hand and adding 1 extra egg, I made a revisit to this recipe. For recipe, please refer to here.
If you have a picky eater who refuses to eat vegetables, give it a try. But remember to control the amount of salt you add as the cheese is quite salty.
When I am writing this post, I wonder whether Japanese cucumber can be used to replace zucchini. Has anyone tried it before and like to share it with me?
Which one do you like, the 1st attempt or the one below?
I am submitting this recipe to Vegetarian Thanksgiving Recipe Carnival hosted by Fun and Food Cafe. Thanks to Mansi for her invitation.