Quaker Instant Grits - Delicious Recipes

Zucchini Griddle Cakes
A delicious side dish to serve with grilled fish or meats.

1-1/2	cups water
1/2	cup Quaker or Aunt Jemima Enriched Hominy Quick Grits, uncooked*

1/2	teaspoon salt (optional)
1-1/2	cups shredded zucchini (about 2 medium zucchini)
2	eggs, beaten
	Dairy sour cream

Bring water to a boil. Slowly stir in grits and salt. Reduce heat; simmer 3 to 4 minutes or until thickened, stirring frequently. Remove from heat; stir in zucchini and eggs. Heat griddle or large non-stick skillet over medium-high heat (375ºF electric griddle); grease lightly. Pour 1/4 cup batter for each griddle cake onto prepared griddle. Cook about 3 to 4 minutes per side or until browned. Serve warm with sour cream.
12 to 15 PANCAKES

*NOTE: To substitute regular Quaker or Aunt Jemima Enriched Hominy Grits, increase water to 1-1/2 cups and simmer time to 12 to 14 minutes.

TIP: Griddle cakes may be kept warm as they are being prepared by placing on serving platter in 200ºF oven.

Try these other delicious Grits recipes:
• Quick Cheese Grits • Hearty Brunch Bake • Savory Baked Grits • Southern Scramble • Zucchini Griddle Cakes • Coco-nana Pudding • Fast & Hearty Breakfast Cereal • Baked Cheese Garlic Grits • Broccoli Cheese Grits • Baked Santa Fe Grits • Grits and Cheese Biscuits • Tamale Pie • Syrup 'N Bacon Grits • Creamy Dessert Mold • Orange Blossom Grits • The Green Valley Spa's Shrimp and Grits