ZUCCHINI GRIDDLE CAKES
2 cups unpeeled shredded zucchini (4 small or 2 large)
½ cup minced onion
1 teaspoon salt
1 teaspoon ground black pepper
1 egg, slightly beaten
¼ cup milk
1/3 cup all-purpose flour
Salad oil
Combine the shredded squash, the onion, and the salt and pepper, and let rest 15 minutes. Mix with the beaten egg, the milk and the flour until the consistency of pancake batter. Add a little more milk or flour if the batter seems too runny or too stiff.
Pour ¼ inch of salad oil in the bottom of a heavy skillet. Heat over medium-high heat. Drop batter by the tablespoon into hot oil and fry until cakes are golden on each side. Drain on paper towels and serve.
Serves six.
Nutrition values per serving: 97 calories, 6 g fat, 9 g carbohydrates, 1 g fiber, 3 g protein, 36 mg cholesterol, 405 mg sodium.
Recipe for Plant a Row for the Hungry
Zucchini used
in various dishes
By Catherine Edman Daily Herald Staff Writer
The entire pod of green beans, also known as snap beans or string beans, is edible.
Nutrition: Fat-free, saturated fat free, sodium-free, cholesterol-free, low-calorie, vitamin A source. Yellow wax varieties are high in folate and magnesium.
Uses: Steam and serve as side dish or in casseroles, sauté or stir-fry, add raw to salads.
Shelf life and storage: Typical shelf life seven to 14 days. Store between 40 to 45 degrees.
If you have any questions about the program, or drop-off requirements, call our Plant A Row hotline at (847) 806-4277, Northern Illinois Food Bank at (630) 443-6910, or e-mail us at Plantarow@dailyherald.com.
The program collecting surplus vegetables for area food pantries and soup kitchens runs through Sept. 30.
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