Prep 5 mins
Cook 15 mins
Only 5 ingredients plus oil to fry. Serve with sour cream. From a cookbook called Favorite Recipes by St. Mary's Ladies Guild (Carpatho Russian Orthodox) in Endicott, NY. Submitted by Mary Hiznay.
- 2 cups zucchini, grated, unpeeled
- 1⁄2 cup flour
- 1 egg
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- vegetable oil, for frying
- Mix all ingredients in a bowl thoroughly.
- Heat the oil in a frying pan and fry like you would any other pancake on both sides.
- Remove from pan to drain and serve with sour cream.
I only use 2T flour, no baking powder, and add some shredded cheese like Swiss. Be sure to squeeze water well out of zucchini. Good with garlic mayonnaise to dip.
I have enjoyed a similar recipe as a quick lunch or supper main dish for years. I usually grate the zucchini onto a paper towel and squeeze out most of the moisture. I may use half zucchini and half grated carrot and some grated onion. I also substitute potato flakes for the flour and often add a dash of hot pepper sauce.
Great alternative to heavy potato pancakes. I didn't realize I was out of baking powder but they turned out wonderful anyway, and stayed together. I know what I will be making a lot in the summer time when zucchini is in season. Thank you.