4 zucchini
1 cup Baking Mix, recipe follows
1/2 medium onion, diced small
2 eggs
1 tablespoon chopped garlic
Salt and freshly ground black pepper
1/4 cup canola oil
1/2 cup sour cream, for serving
2 tablespoons freshly chopped parsley leaves

All-Purpose Baking Mix:
6 cups all-purpose flour
3 tablespoons baking powder
2 teaspoons salt
3/4 cup shortening

4 zucchini 1 cup Baking Mix, recipe follows 1/2 medium onion, diced small 2 eggs 1 tablespoon chopped garlic 1/4 cup canola oil 1/2 cup sour cream, for serving 2 tablespoons freshly chopped parsley leaves 6 cup s all-purpose flour 3 tablespoons baking powder 2 teaspoons salt 3/4 cup shortening

Grate 2 zucchini and reserve 2 whole for the Round 2 recipe "Stuffed Zucchini ". Put the grated zucchini in a clean kitchen towel and squeeze well to remove the excess water.

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.

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.

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.
All-Purpose Baking Mix:
In a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry knife or fork until the mixture is well blended.