Zucchini or Carrot Cakes

By mshores

Vegetable oil

3 cups shredded unpared zucchini, drained

1/2 cup shredded Cheddar Cheese (about 2 ounces)

3 Tablespoons snipped parsley

1 large clove garlic, finely chopped

1 egg

1 teaspoon salt

Dash of pepper

1 cup Bisquick Baking mix

Ingredients

• Vegetable Oil
• 3 cups shredded unpared zucchini, drained
• 1/2 cup shredded Cheddar cheese (about 2 ounces)
• 3 tablespoons snipped parsley
• 1 large clove garlic, finely chopped
• 1 egg
• 1 teaspoon salt
• Dash of salt
• 1 cup Bisquick baking mix

Details

Servings 2

Preparation

Step 1

Heat Oil 1/2 inch) in 10-inch skillet to 375 degrees.

Mix zucchini, cheese, parsley, garlic, egg, salt and

pepper; stir in baking mix.

Drop by rounded tablespoonfuls into hot oil. Fry or

bake until golden brown, about 1 minutes on each

side; drain


Carrot Cakes: Substitute shredded carrots for the

zucchini.