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Connie's Zucchini "Crab" Cakes

Reviewed: Aug. 28, 2012
My mother use to make these back in the 50's. we called the zucchini patties. No Bay seasoning, we use to sprinkle the parm cheese and squeeze lemond juice on top. I still making them.
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Funnel Cakes I

Reviewed: Aug. 5, 2011
This was very easy to follow. I don't have a deep fryer, so I used a cast iron skillet. I also used a plastic keptch squeeze bottle which worked perfect. I also did not have a a thermonater, I just heated the oil, dropped a small amount of batter in until it bubbled up and floated to the top. Then went ahead and made them. I made mine the size of a saucer, much easier to handle. Great receipe
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