- Zucchini (about 2 large)1 Pound(s)
- Corn1 Cup(s)
- Scallions, thinly sliced2
- Eggs, beaten3
- Garlic powder1/4 Teaspoon(s)
- Parsley flakes1/2 Teaspoon(s)
- Nutritional yeast1/4 Cup(s)
- All purpose flour3/4 Cup(s)
- Olive oil or unsalted butter
- Black pepper, fresh ground
These Zucchini cakes are perfect for an appetizer or a side dish for anyone contending a low sodium, potassium or phosphorus diet. We found a recipe on Delish.com and modified it to fit our CKD lifestyle.
1: With a box grater or a food processor with a grating attachment, grate the zucchini.
2: Strain the access water out of the zucchini using a strainer or cheese cloth. Make sure to squeeze as much water out as possible.
3: In a large bowl, combine shredded zucchini with corn, scallions, eggs, garlic powder, black pepper and parsley. After combined, mix in nutritional yeast and flour.
4: Coat the bottom of a large skillet with your olive oil/butter and get the pan nice and hot. Using a 1 oz ice cream scoop, scoop out and place your mix onto the pan and flatten with a spatula.
5: Cook until golden, 2 minutes per side. Add more olive oil/butter between batches, or as needed.
Optional Dipping Sauce: Combine the following
- ½ c. Greek yogurt
- 1 tsp. sriracha