Zucchini Pancakes

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Zucchini Pancakes

Zucchini Pancakes

Zucchini Pancakes


4 cups zucchini, trimmed, coarsely grated

1 tsp. salt

2 eggs, beaten

2 green onions, finely chopped

1/4 cup grated parmesan cheese

1/4 tsp. black pepper

1/3 cup ritz crackers, finely crushed

2 Tbsp. oil, divided

1/4 cup sour cream


Place zucchini in colander; sprinkle with salt. Let stand 20 min. to drain. Use hands to squeeze as much liquid as possible from zucchini; place zucchini on paper towels to drain.

Mix eggs, onions, parmesan and pepper in medium bowl. Stir in zucchini and cracker crumbs.

Heat 2 tsp. oil in large nonstick skillet on medium heat.

To make pancakes, spoon zucchini mixture into skillet, using about 3 Tbsp. zucchini mixture for each pancake; flatten each with back of spatula to make 3-inch round.

Cook 3 min. on each side or until golden brown on both sides. Repeat until using all batter.

Serve topped with sour cream.


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