Zucchini Pancakes
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
30 pancakes
- Serves:
- 15
ingredients
- 1 1⁄2 lbs zucchini
- 3⁄4 teaspoon salt
- 4 eggs
- 1 garlic clove, minced
- 3⁄4 cup all-purpose flour
- 1⁄2 cup parmesan cheese, grated
- 1 tablespoon onion, finely chopped
- 1⁄4 teaspoon ground black pepper
- sour cream (optional)
directions
- Trim and coarsely shred zucchini (about 5 cups). In a bowl toss zucchini with salt. Place in colander. Place plate on top; weight with cans. Drain 15 minutes, discard liquid.
- In a bowl, beat eggs and garlic. Stir in flour, cheese, onion, and pepper just until moistened (batter will be lumpy). Stir in zucchini just until combined.
- For each pancake, spoon heaping 1 tablespoon of batter on to hot lightly oiled griddle or skillet; spread to a 3-inch circle. Cook over medium heat 2-3 minutes on each side or until pancake is golden brown. Keep pancakes warm while cooking remaining pancakes.
- Serve topped with sour cream. Or cool, layer in freezer container with waxed paper, and freeze up to 3 months.
- To reheat, preheat oven to 425 degrees. Place frozen pancakes in single layer on greased baking sheet. Bake, uncovered for 8-10 minutes or until hot and slightly crisp.
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Reviews
-
These were pretty good. I increased the amount of onion to 3/4 cup for a little more zing and threw in some fresh parsley, but left out the garlic and parmesan. (I decided I had to choose between cheese and sour cream. The sour cream won. And I was out of garlic. :-[ ) All in all, I would make these again. Next time, I'll try them with the garlic and parmesan and skip the sour cream in favor of a marinara sauce. (I might also add a little dried oregano to the batter.)
RECIPE SUBMITTED BY
I am a stay at home MOM who spends a lot of time cooking for my family. It is one of my main hobbies. I am also an avid quilter and reader. I love trying new recipes and often have more on my list to try than I will ever get around to making.
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