Recipe by Little Suzy Homemaker
These zucchini pancakes have a little Parmesan cheese in them for flavor. Recipe is from Better Homes and Gardens July 2007. Great variation for all the zucchini my one plant has bestowed upon us!
Top Review by Laura2of7
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.)
- 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 See How It's Made
- 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.