Total Time
25mins
Prep 10 mins
Cook 15 mins

This is something the little one will eat.

Ingredients Nutrition

Directions

  1. Tightly wrap the lightly salted grated zucchini in cheesecloth or a kitchen towel; squeeze out excess liquid (salt will reduce bitterness).
  2. Remove zucchini to a large mixing bowl.
  3. Add beaten egg, baking powder and pepper.
  4. Mix thoroughly and let stand for at least 15 minutes.
  5. Heat oil in a non-stick frying pan to medium high heat.
  6. Right before frying, whisk in the 2 tablespoons of flour to bind mixture. Drop mixture into hot oil and form into small cakes (3” in diameter).
  7. Cook until lightly browned on each side; avoid burning edges.
Most Helpful

4 5

Nice recipe Chef #DBLEE, my grandaughter and I enjoyed this tasty pancake very much. It was soft, tender and flavorful. The zucchini really shines in this dish. I cut the recipe in half and made 5 nice size pancakes. I did have to add another tbsp of flour to bind the pancake, it could be because my eggs were very large. Thank you for sharing your recipe. Made for My 3 Chefs - 2012.