Zucchini Pancakes Recipe

Name: Zucchini Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. zucchini; 1/2 c. all-purpose flour; 1/4 c. Parmesan cheese, grated; 2 small cloves garlic, minced; 3 eggs; 1 tsp. baking powder; 1 tsp. salt; 1 tsp. chopped chives; 1 tsp. oregano or sweet basil; oil or vegetable shortening for frying

Servings: persons

2 lb. zucchini
1/2 c. all-purpose flour
1/4 c. Parmesan cheese, grated
2 small cloves garlic, minced
3 eggs
1 tsp. baking powder
1 tsp. salt
1 tsp. chopped chives
1 tsp. oregano or sweet basil
oil or vegetable shortening for frying

1
Wash zucchini.
2
Do not peel.
3
Grate with coarse grater.
4
Place grated zucchini in sieve and press out moisture.
5
Combine eggs, flour, cheese, salt, chives, garlic and oregano.
6
Mix with drained shredded zucchini.
7
Heat shortening in skillet.
8
Shortening should be about 1/4-inch deep.
9
Pour large tablespoonful of batter onto griddle for each pancake.
10
Fry first side until light brown, 1 or 2 minutes.
11
Turn and fry on other side.
12
Serve with sour cream or tomato sauce and grated Parmesan.
13
Yields about 10 to 12 pancakes.

369

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lb. zucchini, 1/2 c. all-purpose flour, 1/4 c. Parmesan cheese, grated, 2 small cloves garlic, minced, and more.

Yes, Zucchini Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Pancakes

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