Tuesday, April 2, 2013

Zucchini Pancakes Recipe

I fell in love with potato pancakes after attending my friend Yaffa’s Hanukkah party in Grad school. I’ve been making them a few times a year ever since. I recently started playing with the recipe and adding veggies. After trying a few recipes I found online and combining a few of the recipes, I finally found a recipe that we enjoy. 

Zucchini Pancakes

1/2 cup flour
1/2 cup parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt (optional)
1/4 teaspoon cayenne (optional)
1 1/2 cups shredded zucchini (squeeze out some of the moisture)
1 egg, beaten
1 small onion, minced (or 3 green onions, finely chopped)
3 tablespoons mayonnaise (or vegan mayo) you can eliminate mayo by using an additional egg
2 tablespoons butter (unsalted) or 2 tablespoons oil

1. In a bowl, combine all ingredients except butter/oil.
2. In a skillet, melt butter or heat oil to medium-high; drop zucchini mixture by spoonfuls into skillet (I use a large serving spoon to measure out the mixture).
3. Press lightly to flatten.
4. Fry until golden brown and crispy, about 1 1/2 to 2 minutes on each side. You can tell they're ready to flip when they stop bubbling.

Optional Additions
You can also add ½ cup shredded parmesan cheese to the batter to make parmesan zucchini pancakes

You can also use 1 cup shredded zucchini and 1/2 cup shredded carrot to make a mixed veggie pancake

1 comment:

  1. These sound so good. I love zucchini and this is a great way to use it up.