Zucchini Pancakes Recipe
Zucchini pancakes are a delicious summertime recipe when zucchini is abundant. They are easy to make and big on flavor.
Servings: 12 pancakes
Ingredients
- 4 cups grated zucchini dried well
- 4 large eggs slightly beaten
- 4 tablespoon green onion diced
- 1 cup all-purpose flour
- ½ cup grated Parmesan cheese
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup vegetable oil divided
- For serving: 1 cup of sour cream and finely diced green onions
Instructions
- Pre-heat your oven to 175 degrees (warm). Place an oven proof cooling rack on top of a large sheet pan and place inside your oven to warm. This will be where you keep your pancakes warm as you make your batches on the stove top.
- Place grated zucchini in cheesecloth or a double layer of strong paper towels over a large colander.4 cups grated zucchini
- With your hands or the back of a large spoon, press down on the zucchini to remove as much moisture as possible. Do this a few times until the zucchini begins to dry out a bit and you see liquid coming through the colander.
- Now take your strained zucchini and add it to a large bowl.
- Mix together the flour, Parmesan cheese, baking powder and, salt. Mix this into your zucchini mixture.1 cup all-purpose flour, ½ cup grated Parmesan cheese, 1 teaspoon baking powder, ½ teaspoon salt
- Now add your eggs and onion to zucchini mixture and mix well.4 large eggs, 4 tablespoon green onion
- Heat about 2 tablespoons of vegetable oil in a large skillet over medium- medium low heat.
- Scoop ¼ cup of zucchini batter on to the hot skillet making sure to flatten the pancakes to about a ½ inch thick and cook until deep golden brown, about 3-4 minutes per side.
- Place on a cooling rack that sits on a sheet pan and then place in warm oven while you make the rest of your pancakes.
- Continue to cook the remainder of the pancakes. You will need to add a little more oil to the pan before each new batch of pancakes.
- Serve pancakes with a generous dollop of sour cream on the top or side and garnish with the extra green onions.For serving: 1 cup of sour cream and finely diced green onions
Nutrition
Calories: 78kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 157mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 58IU | Calcium: 38mg | Iron: 1mg
Nutrition Values are estimates only.
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