Veggie Magic: Tasty Plant-Based Recipes by Angelia Griffith - HTML preview
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FRIED ZUCCHINI CAKES
1/3 c. biscuit mix
1/4 c. cheese grated
1/8 tsp. salt and pepper
2 lg. eggs, beaten
2 c. grated zucchini
2 tbsp. butter
Mix first 3 ingredients. Add eggs, zucchini and shape into cakes. Using heavy skillet, fry in melted butter for 2 minutes or more each side. Makes 8 or 10 cakes.
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CORN FRITTERS
1 1/3 c. flour
1 1/2 tsp. baking powder
3/4 tsp. salt
2/3 c. milk
1 egg
1 1/2 c. corn
Mix all ingredients together. Drop by spoonfuls into hot deep fat fryer. Cook until golden brown. Good with butter and Maple syrup.
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KENTUCKY SPOON BREAD
8 oz. creamed corn
8 oz. whole kernel corn
8 oz. sour cream
1 egg
1 stick soft margarine
1 sm. pkg. Jiffy corn bread mix
Mix all ingredients in bowl with spoon (do not need mixer). Bake in glass pan for 30 minutes at 350 degrees.
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