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    You are in: Home / Recipes / Zucchini Pancakes Recipe
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    Zucchini Pancakes

    Zucchini Pancakes. Photo by Mika G.

    1/1 Photo of Zucchini Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    35 mins

    10 mins

    Mika G.'s Note:

    These are delicious silver-dollar sized pancakes. Makes a great side dish. You need to squeeze out as much water as you can in that step, otherwise they may not hold together well. I've never had a problem with it.

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    Units: US | Metric


    1. 1
      Put shredded zucchini in a colander in the sink and salt it lightly. Mix in the salt with your hands and leave the zucchini to drain for 30 minutes. Squeeze out all the juices and blot the squash dry with paper towels.
    2. 2
      In a large bowl, combine the batter ingredients and whisk until smooth. Mix in the zucchini.
    3. 3
      In a nonstick skillet (or use a griddle), melt the butter and oil together over medium heat until foaming.
    4. 4
      Drop the batter by tablespoons onto the skillet and cook over medium-high heat until brown. Turn and brown the other side.
    5. 5
      Pile the pancakes on a plater, salt lightly and serve.

    Ratings & Reviews:

    • on November 16, 2007


      The taste of these was fine but these zucchini patties did not cook well. They did not hold together well at all which was a real disappointment. The amount was barely sufficient to feed 2 young children and 1 adult as a side dish.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Zucchini Pancakes

    Serving Size: 1 (113 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 194.8
    Calories from Fat 149
    Total Fat 16.6 g
    Saturated Fat 6.2 g
    Cholesterol 125.4 mg
    Sodium 158.9 mg
    Total Carbohydrate 5.8 g
    Dietary Fiber 0.8 g
    Sugars 1.4 g
    Protein 6.3 g

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