Donna Kelly’s Wholegrain Confetti Zucchini Cakes

August 1, 2010 in Side Dishes by Joyce Bunderson

This recipe was the Grand Prize Winner of the 2010 Dr. Grandma's Recipe Contest. Submitted by Donna Kelly, this is a creative recipe that uses Dr. Grandma's Pancake and Waffle Mix. It is truly a savory delight!

Makes 16 cakes; Total time 20 minutes


4 10-inch long zucchinis (about 4 cups grated)
Canola oil for frying
1 cup diced yellow onions
1 red bell pepper, diced (about 1 cup diced)
1 yellow or orange bell pepper, diced (about 1 cup diced)
1/2 teaspoon each salt and pepper
3 cloves garlic, pressed
1 large egg
1 tablespoon Tabasco sauce
2 tablespoons apple cider vinegar
2 teaspoons cumin
1 cup Dr. Grandma's Pancake and Waffle Mix


Grate zucchinis on the large holes of a box grater onto a large thin cotton kitchen towel. Gather towel up around zucchini and squeeze out as much water as you can with your hands.

In a large skillet over medium heat, add about 1 tablespoon of canola oil. Sauté onions and peppers with salt and pepper until softened; stirring frequently for about 3 minutes. Add in garlic and cook another 2 minutes. Remove from heat and let cool to room temperature.

Whisk together in a mixing bowl the eggs, Tabasco sauce, vinegar and cumin until well blended. Stir in pancake mix. Stir in zucchini and sautéed vegetable mixture.

Wipe out skillet with a paper towel and then add enough oil to thinly coat bottom of pan. Heat to medium heat. Drop batter into pan in 1/4 cup mounds and then flatten mounds with the bottom of the measuring cup, forming cakes about 1/2 inch thick. Cook over medium low heat in a covered skillet for about 5 minutes per side, or until lightly browned on both sides and cooked through.

Drizzle with a favorite savory sauce. (I used Greek yogurt mixed with Frank's Red Hot Sauce and cumin.)

Donna Kelly's Wholegrain Confetti Zucchini Cakes