Ho Bak Jun Zucchini Pancake Recipes

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ZUCCHINI PANCAKES



Zucchini Pancakes image

Provided by Ina Garten

Categories     side-dish

Time 24m

Yield 10 (3-inch) pancakes

Number Of Ingredients 8

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



Zucchini Pancakes image

Mucver (pronounced moosh-vair) are delicate, crisp zucchini pancakes popular in Turkey. This version has not just shredded zucchini, but also tiny clouds of feta and a sprinkling of minced fresh dill and scallions. They are crisp on the outside, tender within and subtly herbaceous. The trick to making the pancakes crisp and not soggy is to squeeze all the water out of the zucchini before mixing it with the other ingredients. A little brute force is required.

Provided by Elaine Louie

Categories     dinner, quick, weekday, weeknight, pancakes, appetizer

Time 30m

Yield 12 pancakes

Number Of Ingredients 14

3 medium zucchini (about 1 pound), shredded
Salt
freshly ground black pepper
3 large eggs, beaten
1/2 cup all-purpose flour
1 tablespoon extra virgin olive oil
1 cup crumbled feta cheese
3 scallions, finely chopped
1/3 cup finely chopped dill
1 teaspoon baking powder
4 to 6 tablespoons vegetable oil, more as needed
2/3 cup plain yogurt
2 cloves garlic, finely chopped
1/2 teaspoon salt

Steps:

  • Preheat oven to 250 degrees. Place zucchini in a colander over a bowl, and mix with 1/2 teaspoon salt. Allow to drain for five minutes. Transfer to a cloth kitchen towel, and squeeze hard to extract as much moisture as possible. Squeeze a second time; volume will shrink to about half the original.
  • In a large mixing bowl, combine zucchini and eggs. Using a fork, mix well. Add flour, 1/2 teaspoon salt, olive oil, feta, scallions, dill and 1/2 teaspoon black pepper. Mix well, add baking powder, and mix again.
  • Place a cast iron skillet or other heavy skillet over medium heat. Add 2 tablespoons vegetable oil and heat until shimmering. Place heaping tablespoons of zucchini batter in pan several inches apart, allowing room to spread. Flatten them with a spatula if necessary; pancakes should be about 3/8 inch thick and about 3 inches in diameter. Fry until golden on one side, then turn and fry again until golden on other side. Repeat once or twice, frying about 5 to 6 minutes total, so pancakes get quite crisp. Transfer to a plate lined with paper towels, and keep warm in oven. Continue frying remaining batter, adding more oil to pan as needed. Serve hot.
  • For yogurt sauce: In a small bowl, combine yogurt, garlic and salt. Mix well, and serve on the side or on pancakes.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 244 milligrams, Sugar 3 grams, TransFat 0 grams

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

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 BREAD PANCAKES



Zucchini Bread Pancakes image

I love zucchini, and it's always fun to find new ways to use it. I added my favorite zucchini bread ingredients, cinnamon and vanilla, to a fluffy pancake recipe! If you like nuts in your quick breads, you may try adding 1/4 cup of chopped walnuts or pecans to your batter.

Provided by Tammy Lynn

Time 25m

Yield 4

Number Of Ingredients 13

1 tablespoon lemon juice
1 cup milk
1 ½ cups all-purpose flour
2 tablespoons white sugar
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup shredded zucchini
nonstick cooking spray

Steps:

  • Add lemon juice to a cup of milk. Set aside until milk starts to curdle, 5 to 10 minutes.
  • Combine flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl. Make a well in the center. Pour in curdled milk, egg, melted butter, and vanilla extract. Stir with a spoon or whisk until the batter is just combined. Add shredded zucchini and mix until well incorporated.
  • Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface, about 2 minutes. Flip with a spatula, and cook until browned, about 2 more minutes.

Nutrition Facts : Calories 305.1 calories, Carbohydrate 47.3 g, Cholesterol 66.6 mg, Fat 8.7 g, Fiber 1.9 g, Protein 8.9 g, SaturatedFat 4.9 g, Sodium 617.4 mg, Sugar 10.1 g

ZUCCHINI PANCAKES WITH SAUCE OR A SOUR CREAM TOPPING !



Zucchini Pancakes With Sauce or a Sour Cream Topping ! image

This can be used for a summertime side dish, but also a great looking pancake to add to your brunch menu. It's very easy to make & they come out very moist! I tried it and enjoyed the lightness in this dish and it is a welcome dish to have on those hot summer days!

Provided by Poker

Categories     Vegetable

Time 19m

Yield 3 serving(s)

Number Of Ingredients 10

1/2 cup all-purpose flour
1/2 cup grated parmesan cheese
1/2 teaspoon dried oregano
salt & pepper
1 1/2 cups of fresh raw zucchini
1 egg, beaten
2 tablespoons chopped onions
2 tablespoons mayonnaise
2 tablespoons butter or 2 tablespoons margarine
sour cream (optional)

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.

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