Zucchini Pancakes

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

Zucchini Pancakes! A fun new way to use up all that zucchini! #zucchini #recipe

By Chef in Training Published: September 21, 2012

    A fun and new way to use up some of that zucchini!

    Ingredients

    Instructions

    1. In a large bowl stir grated zucchini, lemon juice, garlic, onion, salt, pepper, cayenne pepper and egg with a wooden spoon.
    2. 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.
    3. 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.
    4. Serve warm with sour cream, avocado, tomatoes... or however you want to enjoy it, that is just how I like mine :)

    Enjoy 


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    Comments

    1. 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.

    2. Sara

      I made these tonight and they were a hit! My 18 month old liked them too! That’s always a great feeling :) thanks for the great recipe!

    3. Veronica

      I tried these with zucchini I had shredded and then frozen. After thawing and squeezing the water out, I made the recipe. The batter was very dry; so dry that there was flour and cheese still in the bowl after mixing it. I added about 2 Tbsp of the drained zucchini water and that absorbed the flour, but by then the texture was shot. I think that just draining and not squeezing the zucchini (after shredding, freezing, and thawing) would have been better. The flavors were good though.

    4. Katie

      I had these tonight and they are my new favorite!!! Love finding new ways to eat things, other than slicing, cutting and grilling.. Thank You :)

    5. Phil

      The flavors of these were great, but they would not cook in the center. Even after frying them in a skillet and then baking them in the oven for over a half hour, they were still gooey in the center. Any suggestions?