Zucchini Pancakes

Zucchini Pancakes  with apple sauce and sour cream
Zucchini Pancakes with apple sauce and sour cream

 

 

 

 

 

 

 

Zucchini Pancakes

Zucchini pancakes make a great side dish and also a quite filling main course for dinner or brunch.

It’s also a great way to use up extra zucchini, and at the same time make a “meatless” meal that will please everyone.

As with many recipes, feel free to make it your own by adding herbs or spices that you think will go well with the zucchini.

 

Ingredients for Zucchini Pancakes

  1. 4-5 grated zucchini= approx 2 cups
  2. 5-6 scallions white and light green parts thinly sliced
  3. ¼ cup grated cheese (your choice= Parmesan, Swiss etc.)
  4. 2 tsps each salt and pepper
  5. 1 Tbs baking powder
  6. ½ cup all purpose flour + more if necessary
  7. 2 eggs
  8. Vegetable oil for frying, approx ¼ cup

Directions for Zucchini Pancakes

This recipe will make about 8-10 pancakes.

Grated the zucchini and pat excess moisture off on paper towels. 

In a large frying pan place a thin layer of oil and bring up to a medium heat.

Combine the zucchini, scallions, cheese, salt and pepper, baking powder, flour and eggs in a bowl and stir to combine thoroughly until you have a moist not wet batter.  If the mixture seems too wet and more flour a tablespoon at a time until the mixture is correct       (you will know it’s correct when there is no actual liquid forming at the base of the mixture).

Carefully spoon the batter into the heated pan forming pancakes approximately 3-4 inches in diameter.  Cook cook until the bottoms are golden brown and then carefully flip and cook until done.

Drain the cooked pancakes on a paper towel for a minute and if necessary place cooked pancakes on a heated platter in a warm oven to hold while you continue to make more pancakes.

Serve with sour cream or crème fraîche, apple sauce or soft cheese like ricotta.

Here are a few items to help make this item:
Cuisinart Elite FP-12DCN Collection 2.0 12-Cup Food Processor, Die Cast
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover
Culina 13″ Splatter Screen, Stainless Steel Fine Mesh. Resting Feet

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

OK, it’s obvious that I’m not an Irish Wolf Hound, so I really don’t care for “green” food, but this was surprisingly tasty.  So I give it 5 paws

IMG

 

 

 

 

 

Zucchini Pancakes

Zucchini Pancakes

Ingredients

  1. 4-5 grated zucchini= approx 2 cups
  2. 5-6 scallions white and light green parts thinly sliced
  3. ¼ cup grated cheese (your choice= Parmesan, Swiss etc.)
  4. 2 tsps each salt and pepper
  5. 1 Tbs baking powder
  6. ½ cup all purpose flour + more if necessary
  7. 2 eggs
  8. Vegetable oil for frying, approx ¼ cup

Instructions

  1. This recipe will make about 8-10 pancakes.
  2. Grated the zucchini and pat excess moisture off on paper towels.
  3. In a large frying pan place a thin layer of oil and bring up to a medium heat.
  4. Combine the zucchini, scallions, cheese, salt and pepper, baking powder, flour and eggs in a bowl and stir to combine thoroughly until you have a moist not wet batter. If the mixture seems too wet and more flour a tablespoon at a time until the mixture is correct (you will know it's correct when there is no actual liquid forming at the base of the mixture).
  5. Carefully spoon the batter into the heated pan forming pancakes approximately 3-4 inches in diameter. Cook cook until the bottoms are golden brown and then carefully flip and cook until done.
  6. Drain the cooked pancakes on a paper towel for a minute and if necessary place cooked pancakes on a heated platter in a warm oven to hold while you continue to make more pancakes.
  7. Serve with sour cream or crème fraîche, apple sauce or soft cheese like ricotta.
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