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I’m always looking for new ways to use up my zucchini harvest. I’ve made zucchini pie with our homemade all-purpose baking mix, but I wanted to try something a little different.
After a bit of experimenting, I came up with this recipe for zucchini pancakes. The’re a bit like potato pancakes and great with a little dollop of sour cream.
These savory pancakes are unbelievably easy to whip up.
Making the Recipe for Zucchini Pancakes
First, grate your zucchini with a vegetable grater, box grater, or a Kitchenaid mixer with a grater attachment (my preferred method).
Then you’ll want to drain the zucchini completely by placing it in a collander and squeezing it thouroughly to remove as much liquid as possible. After squeezing out the liquid, use a clean, non-linty dish cloth or paper towels to blot the shredded zucchini. Then toss them in a bowl with all of your other ingredients and mix well.
Next, simply scoop the mixture out by the spoonful and onto a hot oiled skillet. Use a spatula to flatten them out to resemble a pancake. Cook for a minute or two on each side until they’re golden brown and the edges are crispy.
These pancakes are so tasty, wonderfully nutritious, and a great way to use up some of that excess zucchini. The best part is, you can serve them as a snack, an appetizer, or even a light lunch!
You’re going to love this recipe for zucchini pancakes.
Savory Zucchini Pancakes
Equipment
- Large mixing bowl
- Vegetable shredder
- Collander
- Large Skillet
- Spatula
- Paper towels
Ingredients
- 1-1/2 cups shredded zucchini
- 1 large egg lightly beaten
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons homemade baking mix
- Dash pepper
- 1 tablespoon canola oil
- Sour cream optional
Instructions
- Place zucchini in a colander and let stand a few minutes to drain.
- Squeeze zucchini and blot dry with paper towels.
- In a bowl, mix egg, cheese, baking mix and pepper. Add zucchini; mix well.
- In a large skillet, heat oil over medium heat. Drop four pancakes into skillet; press gently with spatula to flatten. Cook until golden brown, 2 minutes per side. If desired, serve with sour cream.
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