Zucchini-Parmesan Pancakes

READY IN: 26mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup flour
  • 12
  • 12
    teaspoon dried oregano (or to taste)
  • salt and pepper (I use seasoning salt)
  • 14
    teaspoon cayenne (optional)
  • 1 12
    cups shredded zucchini (squeeze out some of the moisture from zucchini)
  • 1
    egg, beaten
  • 1
    small onion, minced (or use about 3 green onions, finely chopped)
  • 3
    tablespoons mayonnaise (not salad dressing)
  • 2
    tablespoons butter
  • 2
    tablespoons oil
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DIRECTIONS

  • In a bowl, combine all ingredients except butter and oil.
  • In a skillet, melt butter and oil to medium-high; drop zucchini mixture by cupfuls into skillet.
  • Press lightly to flatten.
  • Fry until golden brown and crispy, about 2 minutes on each side.
  • Serve with sour cream if desired.
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