Zucchini Pancakes With Chicken Sauce 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.

ZUCCHINI PANCAKES WITH CHICKEN SAUCE

Steps:

• Melt 1 tablespoon margarine in a saucepan over medium heat; cook and stir onion and celery until tender, about 5 minutes. Stir cream of chicken soup and milk into the skillet until well mixed. Add cooked chicken and simmer until hot. Cover and keep warm over low heat until ready to use.
• Stir eggs, flour, Parmesan cheese, parsley, chives, and zucchini together in a large bowl.
• Melt remaining 1 tablespoon margarine in a large skillet over medium-high heat. Place 1/4 cup scoops of the zucchini mixture in the skillet in batches, flattening each mound slightly to form a pancake. Pan-fry until golden brown, 5 to 6 minutes per side.
• Spoon chicken sauce over zucchini pancakes to serve.

HEALTHY ZUCCHINI 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.

ZUCCHINI PANCAKES WITH CHICKEN SAUCE

Steps:

• Melt 1 tablespoon margarine in a saucepan over medium heat; cook and stir onion and celery until tender, about 5 minutes. Stir cream of chicken soup and milk into the skillet until well mixed. Add cooked chicken and simmer until hot. Cover and keep warm over low heat until ready to use.
• Stir eggs, flour, Parmesan cheese, parsley, chives, and zucchini together in a large bowl.
• Melt remaining 1 tablespoon margarine in a large skillet over medium-high heat. Place 1/4 cup scoops of the zucchini mixture in the skillet in batches, flattening each mound slightly to form a pancake. Pan-fry until golden brown, 5 to 6 minutes per side.
• Spoon chicken sauce over zucchini pancakes to serve.

ZUCCHINI PANCAKES WITH CHICKEN SAUCE

Steps:

• Melt 1 tablespoon margarine in a saucepan over medium heat; cook and stir onion and celery until tender, about 5 minutes. Stir cream of chicken soup and milk into the skillet until well mixed. Add cooked chicken and simmer until hot. Cover and keep warm over low heat until ready to use.
• Stir eggs, flour, Parmesan cheese, parsley, chives, and zucchini together in a large bowl.
• Melt remaining 1 tablespoon margarine in a large skillet over medium-high heat. Place 1/4 cup scoops of the zucchini mixture in the skillet in batches, flattening each mound slightly to form a pancake. Pan-fry until golden brown, 5 to 6 minutes per side.
• Spoon chicken sauce over zucchini pancakes to serve.

ZUCCHINI PANCAKES WITH CHICKEN SAUCE

Steps:

• Melt 1 tablespoon margarine in a saucepan over medium heat; cook and stir onion and celery until tender, about 5 minutes. Stir cream of chicken soup and milk into the skillet until well mixed. Add cooked chicken and simmer until hot. Cover and keep warm over low heat until ready to use.
• Stir eggs, flour, Parmesan cheese, parsley, chives, and zucchini together in a large bowl.
• Melt remaining 1 tablespoon margarine in a large skillet over medium-high heat. Place 1/4 cup scoops of the zucchini mixture in the skillet in batches, flattening each mound slightly to form a pancake. Pan-fry until golden brown, 5 to 6 minutes per side.
• Spoon chicken sauce over zucchini pancakes to serve.

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.

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 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 AND ONION PANCAKE

Steps:

• Grate zucchini and onion into a medium bowl, and drain off excess juices. Stir in the oregano and salt and pepper to taste.
• Heat a frying pan over medium high heat and melt butter in the pan. When butter has coated the pan, arrange the zucchini in a flat layer over the bottom of the pan. Fry until golden brown on both sides, about 5 minutes per side. Serve warm.

ZUCCHINI PANCAKES WITH CHICKEN SAUCE

Steps:

• Melt 1 tablespoon margarine in a saucepan over medium heat; cook and stir onion and celery until tender, about 5 minutes. Stir cream of chicken soup and milk into the skillet until well mixed. Add cooked chicken and simmer until hot. Cover and keep warm over low heat until ready to use.
• Stir eggs, flour, Parmesan cheese, parsley, chives, and zucchini together in a large bowl.
• Melt remaining 1 tablespoon margarine in a large skillet over medium-high heat. Place 1/4 cup scoops of the zucchini mixture in the skillet in batches, flattening each mound slightly to form a pancake. Pan-fry until golden brown, 5 to 6 minutes per side.
• Spoon chicken sauce over zucchini pancakes to serve.

ZUCCHINI PANCAKES WITH CHICKEN SAUCE

Steps:

• Melt 1 tablespoon margarine in a saucepan over medium heat; cook and stir onion and celery until tender, about 5 minutes. Stir cream of chicken soup and milk into the skillet until well mixed. Add cooked chicken and simmer until hot. Cover and keep warm over low heat until ready to use.
• Stir eggs, flour, Parmesan cheese, parsley, chives, and zucchini together in a large bowl.
• Melt remaining 1 tablespoon margarine in a large skillet over medium-high heat. Place 1/4 cup scoops of the zucchini mixture in the skillet in batches, flattening each mound slightly to form a pancake. Pan-fry until golden brown, 5 to 6 minutes per side.
• Spoon chicken sauce over zucchini pancakes to serve.

ZUCCHINI PANCAKES WITH CHICKEN SAUCE

Steps:

• Melt 1 tablespoon margarine in a saucepan over medium heat; cook and stir onion and celery until tender, about 5 minutes. Stir cream of chicken soup and milk into the skillet until well mixed. Add cooked chicken and simmer until hot. Cover and keep warm over low heat until ready to use.
• Stir eggs, flour, Parmesan cheese, parsley, chives, and zucchini together in a large bowl.
• Melt remaining 1 tablespoon margarine in a large skillet over medium-high heat. Place 1/4 cup scoops of the zucchini mixture in the skillet in batches, flattening each mound slightly to form a pancake. Pan-fry until golden brown, 5 to 6 minutes per side.
• Spoon chicken sauce over zucchini pancakes to serve.

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 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 WITH YOGURT DILL SAUCE

Steps:

• To make sauce: In a ceramic or plastic bowl, combine all ingredients, cover, and chill.
• (If you are making sauce in advance, add lemon juice just before serving, or yogurt will separate).
• To make the pancakes: Grate zucchini and potatoes on the large hole side of a hand held box grater or in a food processor fitted with shredding disk.
• Put the grated vegs in a bowl and add onion, olive oil, salt and pepper.
• Preheat oven to 300*.
• In a 7 1/2" nonstick omelet pan, heat 1 teaspoons of the veg. oil together with 1/4 teaspoons of melted butter over med. high heat until hot.
• Pour 3/4 cup of the grated vegs. and spread mixture to the edges of pan, pressing down firmly with a rubber spatula to form a pancake about 1/4" thick.
• Cook about 3 mins., until edges begin to brown.
• Gently lift pancake with the spatula to check underside. If deep golden brown in color turn or flip the pancake and cook 3 to 4 minutes more, until golden.
• Remove pancake to paper towel to drain, then transfer to a baking sheet.
• Place in oven to keep warm.
• Make more pancakes in same manner (add 1 teaspoons of oil and a bit of butter for each one).
• To serve, put a generous 1/4 cup of greens on 6 salad plates.
• Spread each pancake with 2 tbls. yogurt dill sauce, then put pancake on greens.
• Arrange 2 slices of salmon on top.
• Garnish with chives, lemon slices, pepper.
• Serve remaining sauce on the side.