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Zucchini Pancakes

ZUCCHINI PANCAKES

this is a great vegetarian pancake, easy to make and is delicious. this recipe was passed to my mother over 100 years ago and has been a favorite of the families.

Time: 35 minutes

Steps:

  • wash and shred zucchini on a fine shredder
  • in a large mixing bowl , beat eggs
  • add shredded zucchini and mix well using a fork
  • add flour , sugar , salt and olive oil and stir well to blend
  • finally , add baking powder and mix using a spoon
  • preheat griddle to 425- 450f
  • if using a heavy duty frying pan , heat to medium-high heat
  • adjust heat if necessary
  • rub grill or frying pan with oil before cooking each batch of pancakes
  • spoon batter onto hot griddle
  • cook until bubbles on the top of the pancake almost stop , about 1 1 / 2 minutes
  • turn pancake over and continue to cook for another 1 to 1 1 / 2 minutes or until pancakes are done
  • when done , rub pancakes with melted butter and place in a preheated 250 f oven to keep warm until the remainder are cooked , or serve immediately
  • serve with your choice of jams or syrups
  • also very good with sour cream or yogurt along with your choice of jams or syrups , or you can eat them just plain
  • these pancakes are delicious for breakfast , brunch or just as a snack anytime


zucchini pancakes image

Number Of Ingredients: 8

Ingredients:

  1. fresh zucchini
  2. eggs
  3. all-purpose flour
  4. granulated sugar
  5. salt
  6. extra virgin olive oil
  7. baking powder
  8. butter


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!

Recipe From allrecipes.com

Provided by Suefood

Time 30m

Yield 5

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.


Mom's Zucchini Pancakes image

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


ZUCCHINI PANCAKES

An easy recipe to make. A delicious vegetable pancake for breakfast, brunch, lunch or just a snack.

Recipe From allrecipes.com

Provided by William Anatooskin

Yield 4

Steps:

  • Preheat grill to 425 to 450 degrees F (220 to 225 degrees C).
  • In a large mixing bowl, beat eggs, add shredded zucchini and mix well using a fork. Add flour, sugar, salt and vegetable oil and stir to blend well. Finally, add baking powder and mix well using a large spoon. The batter's consistency should be like heavy whipping cream.
  • Spoon batter on hot grill (about 2 tablespoons) for each pancake. Cook until there are no longer bubbles forming in the pancake about 2 minutes; turn over and cook for 2 minutes longer. Rub pancakes with melted butter and serve immediately.


Zucchini Pancakes image

Number Of Ingredients: 8

Ingredients:

  • 4 eggs
  • 2 cups grated zucchini
  • ¾ cup all-purpose flour
  • ½ teaspoon white sugar
  • ½ teaspoon salt
  • 3 tablespoons olive oil
  • 4 teaspoons baking powder
  • ¼ cup butter, melted


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

Recipe From tasteofhome.com

Provided by Taste of Home

Time 20m

Yield 2 servings.

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.


Zucchini Pancakes image

Number Of Ingredients: 7

Ingredients:

  • 1-1/2 cups shredded zucchini
  • 1 large egg, lightly beaten
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons biscuit/baking mix
  • Dash pepper
  • 1 tablespoon canola oil
  • Sour cream, optional


ZUCCHINI PANCAKES

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.

Recipe From cooking.nytimes.com

Provided by Elaine Louie

Time 30m

Yield 12 pancakes

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.


Zucchini Pancakes image

Number Of Ingredients: 14

Ingredients:

  • 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


LOW CARB ZUCCHINI PANCAKES

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

Recipe From allrecipes.com

Provided by Melissa

Time 1h

Yield 4

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.


Low Carb Zucchini Pancakes image

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


CONTEST-WINNING ZUCCHINI PANCAKES

In place of potato pancakes, try these cute rounds that are very simple to prepare with on-hand ingredients. Not only are they tasty, they're pretty, too. To eliminate some of the fat, I use a nonstick griddle coated with butter-flavored cooking spray. -Teressa Eastman El Dorado, Kansas

Recipe From tasteofhome.com

Provided by Taste of Home

Time 30m

Yield 5 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.


Contest-Winning Zucchini Pancakes image

Number Of Ingredients: 6

Ingredients:

  • 1/3 cup biscuit/baking mix
  • 1/4 cup grated Parmesan cheese
  • 1/8 teaspoon pepper
  • 2 eggs, lightly beaten
  • 2 cups shredded zucchini
  • 2 tablespoons butter


SIMPLE ZUCCHINI PANCAKES

Only 5 ingredients plus oil to fry. Serve with sour cream. From a cookbook called Favorite Recipes by St. Mary's Ladies Guild (Carpatho Russian Orthodox) in Endicott, NY. Submitted by Mary Hiznay.

Recipe From food.com

Provided by Oolala

Time 20m

Yield 4-6 serving(s)

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.


Simple Zucchini Pancakes image

Number Of Ingredients: 6

Ingredients:

  • 2 cups zucchini, grated, unpeeled
  • 1/2 cup flour
  • 1 egg
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • vegetable oil, for frying


HEALTHY ZUCCHINI PANCAKES

Fun and flavorful, these rustic veggie pancakes make a wonderfully versatile side dish. They're also a great solution for what to do with all your extra zucchini! -Diana Johnson, Auburn, Washington

Recipe From tasteofhome.com

Provided by Taste of Home

Time 25m

Yield 8 pancakes.

Steps:

  • In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a small bowl, combine the zucchini, bread crumbs, onions, egg, parsley, dill, garlic and cheese., Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium-low heat. Drop batter by heaping tablespoonfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed.


Healthy Zucchini Pancakes image

Number Of Ingredients: 9

Ingredients:

  • 1 cup shredded zucchini
  • 1/4 cup panko bread crumbs
  • 2 green onions, chopped
  • 1 egg
  • 3 tablespoons minced fresh parsley
  • 1 tablespoon snipped fresh dill
  • 1 garlic clove, minced
  • 1/4 cup crumbled feta cheese
  • 3 teaspoons olive oil, divided


ZUCCHINI PANCAKES

Recipe From epicurious.com

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

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.


Zucchini Pancakes image

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


CORN AND ZUCCHINI PANCAKES

These savory corn and zucchini fritters use fresh seasonal produce to make a unique side for any of your grilled favorites. Perfect with grilled chicken, fish or beef. The zucchini helps to keep the cakes moist and the corn gives them a sweet crunch. It's a perfect way to sneak in more veggies, especially if you have some picky eaters in the family. Who can resist savory little pancakes?

Recipe From allrecipes.com

Provided by Anne Talbot-Kleeman

Time 40m

Yield 16

Steps:

  • Preheat the oven to 200 degrees F (95 degrees C).
  • Whisk buttermilk, whole wheat flour, all-purpose flour, Parmesan cheese, egg, olive oil, salt, baking powder, and pepper together in a medium bowl until smooth. Stir in corn, zucchini, onion, basil, and garlic.
  • Coat a large nonstick skillet with cooking spray and heat over medium heat. Pour 1/4 cup batter into the pan to make a 3-inch fritter. Repeat to make 3 more fritters in the skillet. Cook until edges are firm and bottom is golden brown, about 2 minutes. Flip and cook until the other side is golden brown, about 2 minutes more. Transfer to a baking sheet and place in the preheated oven to keep warm. Repeat to make remaining pancakes.
  • Serve warm.


Corn and Zucchini Pancakes image

Number Of Ingredients: 15

Ingredients:

  • 1 cup fat-free buttermilk
  • ½ cup whole wheat flour
  • ½ cup all-purpose flour
  • ¼ cup grated Parmesan cheese
  • 1 large egg
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon ground black pepper
  • 2 cups fresh corn kernels, cut from the cob
  • 2 cups grated zucchini
  • ¼ cup grated onion
  • ¼ cup chopped fresh basil
  • 2 cloves garlic, minced
  • olive oil cooking spray


ZUCCHINI PATTY PANCAKES

This is my mom's recipe which is a favorite of my dad's and is quickly becoming a favorite at my house. The flavor of onions and zucchini blend nicely together in this recipe that will help use up the bountiful zucchini from your garden.

Recipe From allrecipes.com

Provided by Beth Stauffer

Time 20m

Yield 8

Steps:

  • Heat oil in a large skillet over medium-high heat.
  • Combine zucchini, crackers, onion, eggs, Cheddar cheese, salt, and pepper in a bowl using a spoon or your hands until mixture is evenly combined. Form mixture into small patties.
  • Fry patties in the hot oil until lightly browned and heated through, 2 to 3 minutes per side.


Zucchini Patty Pancakes image

Number Of Ingredients: 7

Ingredients:

  • 2 tablespoons olive oil, or as desired
  • 2 cups shredded zucchini
  • 2 cups finely crushed buttery round crackers (such as Ritz®)
  • 1 ½ cups finely chopped yellow onion
  • 3 eggs, beaten
  • ½ cup shredded sharp Cheddar cheese
  • salt and ground black pepper to taste


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.

Recipe From tasteofhome.com

Provided by Taste of Home

Time 30m

Yield 1 dozen.

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.


Feta Zucchini Pancakes image

Number Of Ingredients: 9

Ingredients:

  • 4 eggs, separated
  • 4 cups shredded zucchini
  • 1 cup (4 ounces) crumbled feta cheese
  • 1/2 cup finely chopped green onions
  • 1/2 cup all-purpose flour
  • 1 tablespoon chopped fresh mint or 1 teaspoon dried mint
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 teaspoons vegetable oil, divided


BASIL ZUCCHINI PANCAKES

"This recipe is easy, healthy and tasty," says Grace Bryant of Merritt Island, Florida. What a clever way to use up all that zucchini from the garden!

Recipe From tasteofhome.com

Provided by Taste of Home

Time 20m

Yield 2 servings.

Steps:

  • Place zucchini in a colander to drain; squeeze to remove excess liquid. Pat dry. In a small bowl, combine the zucchini, biscuit mix, egg, cheese, basil if desired, salt and pepper. , Spoon by 1/3 cupful onto a large skillet coated with cooking spray. Cook over medium heat for 3-4 minutes on each side or until golden brown.


Basil Zucchini Pancakes image

Number Of Ingredients: 7

Ingredients:

  • 1 cup shredded zucchini
  • 3 tablespoons biscuit/baking mix
  • 1 egg
  • 2 tablespoons shredded cheddar cheese
  • 1/4 teaspoon dried basil, optional
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper


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