Zucchini Pancakes

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It is amazing how sinfully scrumptious these are!

Zucchini Pancakes
Prep time
Cook time
Total time
Recipe type: Dinner, Side Dish
Cuisine: American
  • 2 cups shredded zucchini ( 2 medium)
  • 1 tsp salt
  • 1 large egg
  • ½ cup flour
  • ¼ cup Parmesan cheese
  • ¼ cup chopped scallions (white & light green Parts)
  • ½ tsp pepper
  • 1-2 tbsp olive oil
  1. Wrap shredded zucchini in clean kitchen towel.
  2. Squeeze to wring out as much moisture as you can.
  3. In a large mixing bowl, combine zucchini and remaining ingredients, except olive oil.
  4. Heat olive oil (enough to cover bottom of pan) in a large skillet over medium heat.
  5. When pan is hot, add about ¼ cup of the zucchini mixture to the pan, flattening with the back of a fork.
  6. Fry until golden brown on edges.
  7. Flip and fry on the other side until golden brown.
  8. Remove pancakes to a paper-towel-lined plate to absorb excess oil.
Quick Notes

I always have to double the batch, because this is one of my son's favorites .


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