Creamy Zucchini Pancakes Recipes

ZUCCHINI PANCAKES

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.

MOM'S ZUCCHINI PANCAKES

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.

ZUCCHINI PANCAKES

Steps:

• To dry-roast the peanuts, heat a wok or heavy skillet over high heat for 30 seconds. Turn the heat very low. Add the nuts and spread in a single layer. Cook, stirring often with a spatula, until the nuts turn brown, about 12 minutes. Let cool. Place the peanuts between 2 sheets of waxed paper and coarsely crush with a rolling pin. Set aside.
• In a medium bowl, whisk together the eggs, wine and soy sauce. Add the sugar, salt, pepper and flour and whisk until smooth. Stir in the zucchini and peanuts.
• Heat the oil in a 10-inch nonstick skillet over medium-high heat. When hot, spoon in batter and spread it to the rim. Cook until browned on the bottom, about 3 minutes. Run a spatula under the edge of the pancake to loosen. Slide it out onto a large plate. Cover with another large plate, turn it over and slide the pancake back into the skillet and cook the other side until browned, another 1 1/2 minutes. Cut into wedges and serve immediately.

ZUCCHINI PANCAKES

Steps:

• Use hands to squeeze as much liquid from zucchini as possible. Place zucchini on double thickness of paper towels; drain.
• Whisk eggs in medium bowl until blended. Add onions, cheese and pepper; mix well. Stir in zucchini and cracker crumbs.
• Heat oven to 225ºF. Heat 2 tsp. oil in large nonstick skillet on medium heat. Spoon about 3 Tbsp. zucchini mixture into skillet; flatten with back of spatula to 3-inch round. Cook 3 min. on each side or until golden brown on both sides. Place on ovenproof platter; place in oven to keep warm. Repeat with remaining zucchini mixture, adding remaining oil as needed.
• Serve pancakes topped with sour cream.

CONTEST-WINNING ZUCCHINI PANCAKES

Steps:

• In a large bowl, combine the biscuit mix, cheese, pepper and eggs just until blended. Add the zucchini and mix well. , In a large skillet, melt butter. Drop batter by about 1/3 cupfuls into skillet; press lightly to flatten. Fry until golden brown, about 3 minutes on each side.

ZUCCHINI-PARMESAN PANCAKES

Steps:

• Using the large holes of a box grater, shred zucchini, potatoes, and onion onto a clean dish towel; squeeze out excess liquid. Transfer to a large bowl and stir in parsley, Parmesan, matzo meal, dill, sugar, lemon juice, garlic, eggs, and 1 teaspoon each salt and pepper.
• In a large nonstick skillet, heat oil over medium-high. In batches, drop mounds of zucchini mixture (2 tablespoons each) into skillet; flatten with a spatula and cook until golden brown on both sides, about 6 minutes total, flipping once. Drain on paper towels. Sprinkle with salt and serve warm with sour cream.

ZUCCHINI PANCAKES WITH SAUCE OR A SOUR CREAM TOPPING !

Steps:

• In a small bowl; combine the flour, parmesan cheese, oregano, salt and pepper.
• Combine the zucchini, egg, onion, & mayonnaise.
• Stir into dry ingredients until well blended.
• 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 these toppings of your choice:.
• Your favorite spaghetti sauce & parmesan cheese or the sour cream.

ZUCCHINI PANCAKES

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.

SIMPLE ZUCCHINI PANCAKES

Steps:

• Mix all ingredients in a bowl thoroughly.
• Heat the oil in a frying pan and fry like you would any other pancake on both sides.
• Remove from pan to drain and serve with sour cream.

ZUCCHINI PANCAKES WITH BASIL CHIVE CREAM

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.