Zucchini Pancakes

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!

Recipe From allrecipes.com

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
Calories196.6 calories
Carbohydrate11.8 g
Cholesterol77.9 mg
Fat14.3 g
Fiber1 g
Protein6 g
SaturatedFat3.1 g
Sodium375.7 mg
Sugar1.1 g

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



Zucchini Pancakes image

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

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 7

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
Calories 177 calories
Fat13g fat (3g saturated fat)
Cholesterol99mg cholesterol
Sodium271mg sodium
Carbohydrate10g carbohydrate (2g sugars
Fiber1g fiber)
Protein7g protein.

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



Zucchini Pancakes image

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

Categories     Side Dish     Vegetables     Squash     Zucchini

Yield 4

Number Of Ingredients 8

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
Calories362.4 calories
Carbohydrate22.2 g
Cholesterol216.5 mg
Fat26.9 g
Fiber1.3 g
Protein9.6 g
SaturatedFat10.3 g
Sodium936.9 mg
Sugar2 g

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



Zucchini Pancakes image

Recipe From epicurious.com

Categories     Vegetable     Appetizer     Brunch     Side     Fry     Quick & Easy     Squash     Zucchini     Fall     Summer     Gourmet     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

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

Number Of Ingredients 6

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

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



Zucchini Pancakes image

Recipe From foodnetwork.com

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 PATTY PANCAKES



Zucchini Patty Pancakes image

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

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 20m

Yield 8

Number Of Ingredients 7

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
Calories391.6 calories
Carbohydrate37.1 g
Cholesterol77.2 mg
Fat23.3 g
Fiber2 g
Protein8.2 g
SaturatedFat5.6 g
Sodium606.8 mg
Sugar5.3 g

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.

SIMPLE ZUCCHINI PANCAKES



Simple Zucchini Pancakes image

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

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

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

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.

LOW CARB ZUCCHINI PANCAKES



Low Carb Zucchini Pancakes image

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

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 1h

Yield 4

Number Of Ingredients 12

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
Calories115 calories
Carbohydrate5.9 g
Cholesterol93.1 mg
Fat8 g
Fiber1.6 g
Protein6.4 g
SaturatedFat3.7 g
Sodium149.3 mg
Sugar2.5 g

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.

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.

Recipe From cooking.nytimes.com

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
@contexthttp
Calories151
UnsaturatedFat8 grams
Carbohydrate7 grams
Fat11 grams
Fiber1 gram
Protein5 grams
SaturatedFat3 grams
Sodium244 milligrams
Sugar3 grams
TransFat0 grams

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.

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