MOM'S ZUCCHINI PANCAKES
I am 'Mom' and I have been making these for years. My whole family just loves them. Serve with a small dollop of sour cream. They go fast!
Provided by Suefood
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 30m
Yield 5
Number Of Ingredients 9
Steps:
- Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and onion in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir mixture into zucchini until batter is just moistened.
- Heat vegetable oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.
Nutrition Facts : Calories 196.6 calories, Carbohydrate 11.8 g, Cholesterol 77.9 mg, Fat 14.3 g, Fiber 1 g, Protein 6 g, SaturatedFat 3.1 g, Sodium 375.7 mg, Sugar 1.1 g
ZUCCHINI PANCAKES
Made with zucchini, these are a tasty change of pace from ordinary potato pancakes. Add a little shredded onion to give them a savory kick. -Charlotte Goldberg, Honey Grove, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place zucchini in a colander over a plate; let stand to drain. Squeeze and blot dry with paper towels., In a bowl, mix egg, cheese, baking mix and pepper. Add zucchini; toss to coat., In a large skillet, heat oil over medium heat. Drop four pancakes into skillet; press lightly to flatten. Cook until golden brown, 2 minutes per side. If desired, serve with sour cream.
Nutrition Facts : Calories 177 calories, Fat 13g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 271mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
ZUCCHINI CHEESE PANCAKES
Steps:
- Wash, trim and grate the zucchini, using the grating blade of a food processor. Squeeze out the excess liquid with your hands.
- Peel the potatoes, and cut them into long strips. Process the potatoes, using the julienne blade of a food processor. Squeeze out the excess liquid with your hands.
- Combine the zucchini, potatoes, cheese, flour, baking powder and chives, and mix well.
- Beat the whole egg and whites, and stir into the batter, along with the pepper.
- Heat a nonstick pan until it is very hot; reduce the heat to medium-high, and spray with nonstick spray.
- Spoon heaping tablespoons of batter into the pan, and flatten slightly. Brown on one side; turn and lightly brown on the second side. Serve with light sour cream.
Nutrition Facts : @context http, Calories 43, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 2 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 59 milligrams, Sugar 1 gram, TransFat 0 grams
FETA ZUCCHINI PANCAKES
Guests at our farmhouse bed and breakfast see zucchini in our garden one day and savor it in these moist and flavorful pancakes the next. They make a refreshing side dish and a unique use for excess zucchini.
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 30m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, beat egg whites until stiff peaks form; set aside. In a large bowl, combine the egg yolks, zucchini, feta cheese, onions, flour, mint, salt and pepper; fold in egg whites. , In a large skillet, heat 2 teaspoons of oil over medium heat; drop four 1/3 cupfuls of batter into skillet. Fry for 2 minutes on each side or until golden brown. Repeat, making two more batches with remaining oil and batter.
Nutrition Facts : Calories 285 calories, Fat 17g fat (6g saturated fat), Cholesterol 228mg cholesterol, Sodium 638mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 15g protein.
ZUCCHINI-PARMESAN PANCAKES
If you love zucchini and Parmesan cheese, then you will love these delicious pancakes. Serve with a side order of sour cream.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 26m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 397.2, Fat 28.4, SaturatedFat 10.3, Cholesterol 100.8, Sodium 457, Carbohydrate 24.4, Fiber 1.6, Sugar 3.8, Protein 11.9
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ZUCCHINI-CHEESE PANCAKES RECIPE | KING ARTHUR BAKING
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4.8/5 (69)Total Time 28 minsServings 20Calories 197 per serving
- Preheat a griddle or frying pan over medium-high heat; if you have an electric griddle, set the heat to 400°F., Beat the eggs with the oil, salt, and pepper until thoroughly combined., Add the herbs, scallions, zucchini, and cheese, stirring to combine., Stir in the flour., Grease the hot griddle lightly.
- If necessary, spread the cakes to about 3 1/2" to 4" diameter., Cook the cakes for 3 minutes, or until they're brown on the bottom, and bubbles have appeared on their tops.
- The top surface will appear somewhat dry and set., Flip the cakes, and cook them for about3 to 4 minutes on the second side, or until they're as moist/cooked as you like when you break one open., Repeat until you've used all of the batter., Serve warm, at room temperature, or cold; with butter and grated cheese, or without.
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