Basil Zucchini Pancakes Recipes

ZUCCHINI PANCAKES

Zucchini Pancakes image

Provided by Ina Garten

Time 24m

Yield 10 (3-inch) pancakes

Number Of Ingredients 8

Ingredients

2 medium zucchini (about 3/4 pound)
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil

Steps:

Preheat the oven to 300 degrees F.
Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

ZUCCHINI PANCAKES WITH BASIL CHIVE CREAM

Zucchini Pancakes with Basil Chive Cream image

Categories Cake Dairy Vegetable Side Cocktail Party Zucchini Summer Pan-Fry Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 15 pancakes as hors d'oeuvre or side-dish servings

Number Of Ingredients 14

Ingredients

For basil chive cream
3/4 cup sour cream
2 tablespoons water
1/4 cup chopped fresh basil
2 tablespoons chopped fresh chives
1/2 teaspoon salt, or to taste
For pancakes
4 cups coarsely grated zucchini (1 lb)
1 1/4 teaspoons salt
1/4 cup all-purpose flour
1 1/2 teaspoons sugar
1/4 teaspoon black pepper
2 large egg whites
4 tablespoons vegetable or canola oil

Steps:

Make basil chive cream:
Blend sour cream, water, basil, chives, and salt in a blender until smooth and pale green. Chill until ready to serve.
Make pancakes:
Put zucchini in a colander and toss with salt. Let stand at room temperature 20 minutes, then wrap zucchini in a kitchen towel and twist towel to wring out as much liquid as possible. Transfer zucchini to a large bowl and stir in flour, sugar, and pepper.
Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then gently fold into zucchini mixture.
Heat 2 tablespoons oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 5, spoon 2 tablespoons batter per pancake into skillet, flattening slightly with back of spoon. Cook pancakes, turning once, until golden brown, about 3 minutes total, transferring as cooked to paper towels to drain and adding more oil to skillet as necessary.
Serve immediately, with basil chive cream.

MOM'S ZUCCHINI PANCAKES

Mom's Zucchini Pancakes image

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

Ingredients

2 cups grated zucchini
2 large eggs, slightly beaten
2 tablespoons chopped green onion
½ cup all-purpose flour
¼ cup grated Parmesan cheese
½ teaspoon baking powder
½ teaspoon salt
1 pinch dried oregano
¼ cup vegetable oil, or as needed

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

Zucchini Pancakes image

Categories Vegetable Appetizer Brunch Side Fry Quick & Easy Squash Zucchini Fall Summer Gourmet Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 8 to 10 pancakes, serving 4 as a side dish

Number Of Ingredients 6

Ingredients

1 1/2 pounds zucchini (about 3 large)
1 teaspoon salt
1/4 cup thinly sliced red onion
1 large egg
3/4 cup coarse fresh bread crumbs
vegetable oil for brushing skillet

Steps:

Grate zucchini on the largest holes of a grater into a colander and combine well with salt. Let zucchini drain 30 minutes.
Preheat oven to 200°F.
Using hands, squeeze as much liquid from zucchini as possible. In a bowl stir together zucchini, onion, egg, bread crumbs, and pepper to taste until combined well.
Lightly brush a 12-inch non-stick skillet with oil and heat over moderately high heat until hot but not smoking. Drop four 1/8-cup measures of zucchini mixture into skillet and with a spatula flatten into 1/4-inch-thick pancakes. Cook pancakes 2 to 3 minutes on each side, or until golden and cooked through, transferring pancakes to an ovenproof plate. Keep pancakes warm in oven while making more pancakes in same manner.

LOW CARB ZUCCHINI PANCAKES

Low Carb Zucchini Pancakes image

Tasty flavorful low-carb breakfast alternative! Serve with salsa, sour cream, cream cheese, or whatever low-carb side you like!

Provided by Melissa

Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes

Time 1h

Yield 4

Number Of Ingredients 12

Ingredients

1 pound zucchini, grated
salt to taste
¼ cup freshly grated Parmesan cheese
2 eggs
2 green onions, chopped
3 cloves garlic, chopped
4 leaves basil, chopped
1 pinch ground nutmeg
1 pinch onion powder
ground black pepper to taste
1 tablespoon butter
1 teaspoon olive oil, or as needed

Steps:

Squeeze grated zucchini in paper towels to release as much water as possible. Spread zucchini on fresh paper towels and sprinkle with salt; let sit for 30 minutes to release additional water; squeeze again.
Mix Parmesan cheese, eggs, green onions, garlic, basil, nutmeg, onion powder, and black pepper in a bowl; add zucchini. Stir to combine.
Heat butter and olive oil in a frying pan over medium heat. Form golf ball-sized zucchini patties and place in hot frying pan. Fry until browned, 2 to 3 minutes per side.

Nutrition Facts : Calories 115 calories, Carbohydrate 5.9 g, Cholesterol 93.1 mg, Fat 8 g, Fiber 1.6 g, Protein 6.4 g, SaturatedFat 3.7 g, Sodium 149.3 mg, Sugar 2.5 g

ZUCCHINI PANCAKES

Zucchini Pancakes image

Provided by Marian Burros

Categories easy, quick

Time 30m

Yield 16 to 20 pancakes

Number Of Ingredients 7

Ingredients

1 1/2 pounds zucchini
8 ounces onion ( 1/2 cup squeezed)
3 tablespoons flour
4 egg whites
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
Freshly ground black pepper to taste

Steps:

Wash, trim and grate zucchini, using grating blade of food processor. Place in strainer and allow to drain.
Finely chop onion using steel blade in food processor.
Squeeze zucchini in your hands to remove excess moisture. Press onion in strainer to remove excess moisture.
Combine zucchini, onion, flour, egg whites, thyme, salt and black pepper, and mix well.
Shape into small pancakes.
Quickly fry in hot oil.
Serve with nonfat yogurt.

Nutrition Facts : @context http, Calories 20, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 46 milligrams, Sugar 2 grams

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