Last year I had my first veggie garden. Just a little guy, but large enough to grow a fair bit. I was so excited! When I was growing up, my mom Joan, had a veggie garden for many years. Back then I didn’t fully appreciate it, especially when I was forced to weed the dang thing, but now when those sprouts come up and the veggies start to form I find myself imagining all the delicious recipes Im going to try. Fresh always tastes the best and when it comes right from your garden to your table in 30 mins or less, you cant get much fresher than that, can you?
So last year I got a little yellow Zucchini plant on a whim. I have never really been that much of a fan of it, except for Debbie’s stuffed zucchini (We will post the recipe in the summer. Oh man its good!) but I though, what the hell, Ill give it a try. Fast forward a number of weeks and I had Zucchini coming out my ying yang (that is such a weird expression…lol) and I had no idea what I was going to do with it. So I did what any one with a plethora of Zucchini would do. I opened up my pinterest app!
I found a recipe for little pan fried cakes from the Three Square Chef. I changed the recipe a bit to suit my tastes (make em gluten free) and holy muther they were so good! I cant even tell you how many Zucchini Carrot Cakes I ate last summer. It was a LOT! They almost dont even taste like Zucchini and Carrots, the flavors change somehow and get kind of hearty. They taste amazingly fresh just on their own or with a little butter, but they are over the top good when you put on a good dollop of the chive and basil sour cream! I cant even tell you, you just have to try it.
Now that the weather is getting warmer and its time to plant my garden, I cant stop thinking about these Zucchini Carrot Cakes. I had to feed the craving. The Zucchini that are in stores right now are puny and I cant find my favorite yellow ones anywhere, but for now, the little green ones will do. In a couple months I can go out back and pick my own. Cant wait! You dont have to have your own garden for these to taste amazing. These ones that I made today tasted just as they should.
Fun Fact: Did you know that Zucchini plants have male and female flowers? The female flowers are the ones that produce the vegetable, but they have to have contact somehow with the male flower in order for the Zucchini to grow properly and not get bulbus in the middle and weird. The bees are a big help with this, but sometimes they slack off and the plant needs a little help. You can take the inside part of the male flower and touch it with the female and help it along. Zucchini sex! Ha! Who knew… Its actually called hand pollination and if you want to learn more about it, read this article from the Little Veggie Patch Co. I got a kick out of the many innuendos in the article lol. And no, Im not 12.
- ¾ cup Sour Cream
- 3 tbsp chopped fresh Basil
- 3 tbsp chopped fresh Chives
- Salt to taste
FOR THE CAKES
- 2 Zucchini, grated (If these are small, use 3)
- 3 Carrots, grated
- 1½ tsp Salt
- ¼ cup Rice Flour or Coconut four if your a cave person
- ¼ tsp Black Pepper
- 2 egg Whites
- 2 tbsp chopped fresh Chives
- 2 tbsp Olive Oil or Avocado Oil for pan frying
- FOR THE SAUCE
- In a bowl combine chopped basil, chives, sour cream and salt. Store in fridge until ready to serve.
FOR THE CAKES
- Shred zucchini and carrots into a colander and toss with salt. Let stand for 20 minutes.
- After 20 mins, pour out the liquid, put the veggies into a cloth and squeeze out the excess liquid.
- Transfer the drained veggies to a large bowl and combine with rice flour, egg whites, chives and pepper.
- Heat a skillet on medium heat with 2 tbsp of oil. Work in batches spoon ¼ cup of the mixture into the pan and flatten with a spoon. Or you can form it into a pancake shape in your hand before you place them into the pan.
- Cook until golden brown about 3 minutes each side. Remove and place on paper towels to drain the excess oil.
- Sprinkle with salt if desired and serve with a dollop of Basil Chive Cream.