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12 to 15 Pancakes
Servings
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Grits Cakes with Zucchini is extra crispy and so yummy. These savory vegetable griddle cakes pair perfectly with so many different meals or make for a great starter. Zucchini cakes make for a fun and tasty way to eat a side of veggies.
Ingredients
- 1-1/2 Cup(s) Water
- 1/2 Cup(s) Quaker® Quick Grits - Original, uncooked*
- 1/2 Teaspoon(s) salt (optional)
- 1-1/2 Cup(s) shredded zucchini (about 2 medium zucchini)
- 2 Eggs, beaten
- Dairy sour cream
*To substitute regular Quaker or Aunt Jemima Enriched Hominy Grits, increase water to 1-1/2 cups and simmer time to 12 to 14 minutes.
Cooking Instructions
- Bring water to a boil.
- Slowly stir in grits and salt.
- Reduce heat; simmer 3 to 4 minutes or until thickened, stirring frequently.
- Remove from heat; stir in zucchini and eggs.
- Heat griddle or large non-stick skillet over medium-high heat (375º F.
- electric griddle), grease lightly.
- Pour ¼ cup batter for each griddle cake onto prepared griddle.
- Cook about 3 to 4 minutes per side or until browned.
- Serve warm with sour cream.
Cook Note:
Griddle cakes may be kept warm as they are being prepared by placing on serving platter in 200 F oven.
Key Products
Missing a few ingredients? Find the perfect substitute with what you have on hand.
Ingredient Substitutions
