Saturday, September 8, 2012

Zucchini Carrot "Cakes"

These are a nice "tweak" from my regular zucchini cakes.  I had a bunch of carrots left over so I figured I'd try a little something different.  This is another item that does well in the freezer so I make a bunch at once (I doubled the recipe) and freeze them for later.

Zucchini Carrot Cakes (patties)

Ingredients:
1 cup Bisquick
1/2 cup shredded mozzarella cheese 
2 eggs, beaten 
2 cups shredded zucchini
1 cup shredded carrots
½ small onion, chopped
dash of pepper
dash of nutmeg
dash of paprika 
Olive oil

Directions:

Let your shredded zucchini sit for about 10 minutes then squeeze out excess moisture.

Combine Bisquick, cheese, pepper, nutmeg, paprika, eggs, zucchini and onion in a mixing bowl. Blend well. 

Turn on your pan or skillet on high.  Add olive oil.

Spoon heaping tablespoons of zucchini mixture into skillet.  Fry for 3 to 5 minutes per side, until golden brown.

Place browned patties on a plate or paper towel.  Serve hot with marinara sauce or ketsup.

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9 comments:

  1. Oh no I need one of these right now, they look so good, like a fritter! Thanks for sharing!

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  2. Yep, like a fritter! Thanks for hosting a Super party!

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  3. Yum, I love anything with zucchini :) Thanks for the follow, following you back!

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  4. These look yummy!!
    -Sarah
    pampereddaughterthriftywife@blogspot.com

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  5. Yummy! I'm looking forward to adding these to our new vegetable recipes. Thank you for sharing at my Our Favorite Things Link Party.

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  6. So very tasty! Now I know what I want to make for dinner tomorrow!

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  7. These look delicious, Mary! Thanks for sharing on Marvelous Mondays!

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  8. More zucchini- yum! I gotta go get my zucchini on too! Lily would love these!

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-Mary