Do you still have some zucchini you are needing to use up!?! We still do and I want to share with you one of my absolute favorite ways to use it.
One day I came home from Jr. High expecting to see one of the traditional after-school-snacks my mom typically made. Instead, on the table was one of these topped with sour cream. My mom told me they were called “Zucchini Pancakes.” I then proceeded to ask her, “Pancakes? Well, why do they have sour cream on them?!” My small little mind only associated pancakes with sweetness and syrup. After one bite, I was hooked! These soon became a new favorite in the late summer/early fall in my parents home and now in my own home. We love them!
Zucchini Pancakes
By September 21, 2012
A fun and new way to use up some of that zucchini!
Ingredients
Print This Recipe
- 2 cups grated zucchini not peeled and squeezed dry with a paper towel
- 1/4 tsp. lemon juice
- 1 Tbsp. minced garlic
- 1/2 cup chopped yellow onion
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/8 tsp. cayenne pepper
- 1 egg
- 1/2 cup Parmesan cheese
- 3/4 cup flour
- oil for frying.
Instructions
- In a large bowl stir grated zucchini, lemon juice, garlic, onion, salt, pepper, cayenne pepper and egg with a wooden spoon.
- Add in Parmesan Cheese and flour and stir to combine. You do not want to beat this mixture. It can be over beaten and effect the outcome of the batter.
- Place some batter into hot oil and lightly spread out with a spoon. Cook for about 2 minutes or until lightly browned and flip over and cook remaining side until it is lightly browned.
- Serve warm with sour cream, avocado, tomatoes... or however you want to enjoy it, that is just how I like mine :)
Enjoy
YUM! I loooove these.
These looks amazing! I want one right now! I am definately going to make these this week! Your picture is georgous!
This would be such a nice lunch! Just looks yummy!
I’ve actually never tried zucchini pancakes or potato pancakes before, but I’m intrigued! We always have a zuke or two laying around so I definitely want to whip these up. Love that you put avo on top!
No way – I just made zucchini fritters earlier this week but havent posted about them yet because yes, I had a bunch of zuke to use up too! Yours look soooo good! Much crispier than mine got but I baked them.
I would plant a zucchini garden for this–thank you for sharing! I have yet to try a zucchini pancake that’s to-die for, so I can’t wait to give this incredibly crispy-looking version a try.
I love those pancakes! We dont get zucchini in India, already thinking for substitutes pumpkin, cucumber or onion.. and so on. Will try soon. :)
When do I add the egg? Thanks!
Anybody see where the egg is added?