Zucchini Cakes

• 2 zucchini
• 1 cup Bisquick
• 1/2 medium onion, diced small
• 2 eggs
• 1 tablespoon garlic, chopped
• salt & freshly ground black pepper
• 1/4 cup canola oil
• 1/2 cup sour cream, for serving
• 2 tablespoons fresh parsley leaves, chopped

1. Grate 2 zucchini. Put the grated zucchini in a clean kitchen towel and squeeze well to remove the excess water.
2. In a large bowl combine the zucchini, baking mix, onion, eggs and garlic and season with salt and pepper, to taste. Mix well to thoroughly combine.
3. Heat the canola oil in a skillet over medium heat. Using a 1/4 cup measure drop about 6 to 8 portions of the zucchini mixture into the skillet. Fry on both sides until golden brown and cooked through, about 3 minutes per side. Remove from the skillet and drain on a paper lined sheet pan.
4. In a small bowl mix together the sour cream and parsley and season with salt and pepper, to taste. Arrange the zucchini cakes on a serving platter and serve with the sour cream.

zucchini, bisquick, onion, eggs, garlic, salt, canola oil, sour cream, parsley

Taken from www.food.com/recipe/zucchini-cakes-425661 (may not work)