Saturday, September 10, 2011

Zucchini Pancakes

Zucchini Pancakes
If you have some garden zucchinis hanging around and you're not sure what to do with them all, try some different recipes! These savory zucchini pancakes pair perfectly with a hearty plate of spaghetti. It's also a great way of sneaking in some veggies too! My little guys ate these right up and it really surprised me. I think the crunchy texture on the outside made them more inviting to eat. I added some onion powder and fresh minced up parsley to the mix and used some olive oil to fry them in instead of butter. It made about 5 pancakes. Give them a try and see what your family has to say!

  • 1/2 cup all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste
  • 1 1/2 cups shredded zucchini
  • 1 egg, beaten
  • 2 tablespoons chopped onion
  • 2 tablespoons mayonnaise
  • 2 tablespoons butter or margarine
  • Sour cream


  1. In a bowl, combine the flour, Parmesan cheese, oregano, salt and pepper. Combine the zucchini, egg, onion and mayonnaise; stir into dry ingredients until well blended.
  2. In a large skillet, melt butter. Drop zucchini mixture by cupfuls into skillet; press lightly to flatten. Fry until golden brown, about 2 minutes on each side. Drain on paper towels. Serve with sour cream if desired.

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