Kolokythia Krokettes Zucchini Pancakes Recipes

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.

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 COCOA PANCAKES

Steps:

• Combine water and flax seeds in a small bowl. Refrigerate until mixture thickens and has an egg-like consistency, 15 to 30 minutes. Stir in almond milk, banana, zucchini, and vanilla extract.
• Mix flour, cocoa powder, brown sugar baking blend, baking powder, baking soda, cinnamon, and sea salt together in a bowl. Pour in flax mixture; stir until batter is just combined.
• Heat a large griddle over medium heat and spray with cooking spray. Drop 1/3 cup batter onto the griddle and cook until bubbles form and bottoms are golden brown, about 5 minutes. Flip and cook until browned on the other side, 4 to 6 minutes. Transfer to a baking rack to cool. Repeat with remaining batter.

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.

KOLOKYTHIA KROKETTES (ZUCCHINI PANCAKES)

Steps:

• Heat frying pan or griddle over medium heat.
• Mix zucchini with salt and let stand for 1 hour. Squeeze moisture from zucchini (try putting them in a clean dish towel, roll the ends and wring the towel/zucchini).
• Beat eggs, add the zucchini, cheese, mint, flour, and pepper.
• Add butter to pan and spoon 1 TBLS dollops of zucchini into the pan.
• Brown on both sides.

ZUCCHINI CARROT PANCAKES

Steps:

• Combine the eggs, salt and pepper in a medium bowl and beat with a whisk until frothy.
• Gradually beat in the zucchini, carrot, scallion, and herbs. keep beating as you sprinkle in the flour.
• Place a griddle or skillet over medium heat. After a few minutes, spray with cooking spray. At this point, you may also melt in a little butter if you wish.
• When the griddle is hot, use a 1/4 cup measuring cup with a handle to scoop up batter and pour it onto the hot griddle. Cook for 4-6 minutes on each side, or until golden and crisp.
• Serve hot, plain or topped with a dab of sour cream or yogurt and some minced fresh mint leaves.
• For a special touch, serve with a side fo mushrooms and pass a small dish of Mango ketchup or Tomato jam. Enjoy!

TURKISH ZUCCHINI PANCAKES

Steps:

• Place zucchini in colander, sprinkle with salt and let stand 30 minutes to drain.
• Squeeze zucchini between hands to remove liquid and then squeeze dry in several layers of paper towels.
• Combine zucchini, green onions, eggs, flour, chopped herbs, salt,and pepper in medium bowl and mix well.
• Fold in feta cheese.
• (Zucchini mixture can be prepared 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.) Fold walnuts into zucchini mixture.
• Preheat oven to 300°.
• Place baking sheet in oven.
• Cover the bottom of a large non-stick skillet with a thin layer of olive oil.
• Heat skillet over medium high heat.
• Working in batches, drop zucchini mixture into skillet by heaping tablespoonfuls.
• Fry until pancakes are golden brown and cooked through, about 3 minutes per side.
• Transfer to baking sheet in oven to keep warm.
• Serve pancakes 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 (KOLOKYTHIA KROKETTES)

Steps:

• Mix zucchin with salt and let stand for 1 hour. Squeeze moisture from zucchini.
• Beat eggs; add zucchini, cheese, mint, flour and pepper to taste.
• Fry in butter, 1 tbsp batter at a time (small cakes), turning to brown both sides.
• Enjoy!

OLD JERUSALEM ZUCCHINI PANCAKES

Steps:

• Grate the unpeeled zucchini, place over a strainer, sprinkle with salt and drain for a half-hour. Squeeze to remove remaining liquid.
• In a mixing bowl, place the zucchini, salt and pepper, onion, parsley, dill, eggs, matzoh meal and 1 tablespoon oil. Form into small patties.
• In a heated skillet, pour a thin layer of vegetable oil. When sizzling, fry the pancakes for a few minutes on each side. Drain and serve.

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.