Creamy Zucchini Pancakes

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Creamy Zucchini Pancakes

Creamy Zucchini Pancakes

Creamy Zucchini Pancakes


8 c zucchini-shredded skin on

1 large onion put through the shredder

3 eggs

salt to taste

1 c instant mashed potatoes

1 c flour

cannola oil

peanut oil


Mix the first 7 ingredients together in a large bowl.

Heat a large deep frying pan.

Put enough canola oil in the fry pan to cover the bottom and add a tablespoon of peanut oil. About half way through cooking these you will have to add more oil.

Drop about 1/3 cup of batter into oil. I make them in batches of 3-4. Do not overcrowd pan.

Fry till golden brown on one side, then flip and fry other side. Watch for the sides to start browning, then tip upward to see if adequately browned,

When brown remove from pan and drain on paper towel.

Serve immediately with your choice of toppings.

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