Zucchini Pancakes

1. 1

   Use hands to squeeze as much liquid from zucchini as possible.

2. 2

   Place zucchini on double thickness of paper towels; drain.

3. 3

   Whisk eggs in medium bowl until blended.

4. 4

   Add onions, cheese and pepper; mix well.

5. 5

   Stir in zucchini and cracker crumbs.

6. 6

   Heat oven to 225 degrees F. Heat 2 tsp.

7. 7

   oil in large nonstick skillet on medium heat.

8. 8

   Spoon about 3 Tbsp.

9. 9

   zucchini mixture into skillet; flatten with back of spatula to 3-inch round.

10. 10

    Cook 3 min.

11. 11

    on each side or until golden brown on both sides.

12. 12

    Place on ovenproof platter; place in oven to keep warm.

13. 13

    Repeat with remaining zucchini mixture, adding remaining oil as needed.

14. 14

    Serve pancakes topped with sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.