Zucchini Cheese Pancakes Recipes

ZUCCHINI CHEDDAR PANCAKES

Steps:

• Place grated zucchini in a colander. Sprinkle with salt and let sit for 10 minutes allowing excess moisture to drain off zucchini.
• Squeeze zucchini and place in a clean, dry towel. Squeeze off all excess moisture. Place zucchini in a mixing bowl.
• Sprinkle flour over zucchini and toss to coat.
• Mix in cheese.
• Add eggs and mix until incorporated.
• Mix in salt and pepper.
• Place heaping scoops of mixture onto a hot, greased skillet. Flatten out scoop to make a flat pancake.
• Cook for approximately 3 minutes per side.
• Serve with cilantro lime crema or maple syrup!

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:

• 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.

CRISPY ZUCCHINI AND POTATO PANCAKES

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside
• Lay the potatoes and zucchini on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, chopped rosemary, 1/4 cup Parmesan cheese, bread crumbs, egg whites, salt, and pepper. Mix well until all ingredients are combined.
• In a 12-inch nonstick skillet, heat the vegetable oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Drizzle the top with olive oil and sprinkle with the remaining 1 tablespoon Parmesan cheese. Cook for 8 minutes or until the edges of the mixture begin to brown. Slide the pancake, cooked side down, onto the prepared baking sheet. Bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.
• In a small bowl, beat the mascarpone until smooth and season with salt and pepper, to taste.
• Cut the pancake into 1 1/2-inch squares and arrange on a serving platter. Pipe or spoon the seasoned mascarpone on top and garnish with a few fresh rosemary leaves.

ZUCCHINI CHEESE PANCAKES

Steps:

• Beat the eggs with the olive oil and salt and pepper.
• Add the scallions, dried herbs, zucchini, and cheese and mix.
• Add the flour and stir until just combined.
• Heat a griddle or frying pan over medium heat and add a small amount of butter or oil.
• Scoop 1/4 cups of batter onto the griddle and cook the pancake for 3 or 4 minutes, until browned on the bottom.
• Flip the pancakes over and cook for another 3 to 4 minutes, until browned on the other side.
• Continue until you've used all of the batter.
• Serve warm or at room temperature.
• Leftovers can be refrigerated and reheated in the toaster oven.

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.

ZUCCHINI 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 CHEESE PANCAKES

Steps:

• Wash, trim and grate the zucchini, using the grating blade of a food processor. Squeeze out the excess liquid with your hands.
• Peel the potatoes, and cut them into long strips. Process the potatoes, using the julienne blade of a food processor. Squeeze out the excess liquid with your hands.
• Combine the zucchini, potatoes, cheese, flour, baking powder and chives, and mix well.
• Beat the whole egg and whites, and stir into the batter, along with the pepper.
• Heat a nonstick pan until it is very hot; reduce the heat to medium-high, and spray with nonstick spray.
• Spoon heaping tablespoons of batter into the pan, and flatten slightly. Brown on one side; turn and lightly brown on the second side. Serve with light sour cream.

FETA ZUCCHINI PANCAKES

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.

CHEESY ZUCCHINI PANCAKES RECIPE - (4.6/5)

Steps:

• Sweat out the zucchini. Mix Parmesan cheese, nutritional yeast flakes, eggs, green onions, garlic, basil, nutmeg, onion powder, and black pepper in a bowl; add zucchini. Stir to combine. Heat olive oil in a frying pan over medium heat. Scoop golf ball-sized zucchini mixture into hot frying pan. flatten slightly and fry until browned, 2 to 3 minutes per side. http://www.not-too-sweet.com/cheesy-zucchini-pancakes/

ZUCCHINI-PARMESAN PANCAKES

Steps:

• In a bowl, combine all ingredients except butter and oil.
• In a skillet, melt butter and oil to medium-high; drop zucchini mixture by cupfuls into skillet.
• Press lightly to flatten.
• Fry until golden brown and crispy, about 2 minutes on each side.
• Serve with sour cream if desired.