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Zucchini Pancakes Recipe

Zucchini Pancakes Recipe photo by Taste of Home

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These pancakes are very tasty and easy to make. And they're a nice change of pace from potato pancakes.—Charlotte Goldberg, Honey Grove, Pennsylvania

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Zucchini Pancakes Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

10 10 20

Ingredients

1-1/2 cups shredded zucchini
2 tablespoons biscuit/baking mix
3 tablespoons grated Parmesan cheese
Dash pepper
1 egg, lightly beaten
1 tablespoon canola oil

Directions

In a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Pat dry; set aside. In a small bowl, combine the baking mix, cheese and pepper. Stir in egg until blended. Add the zucchini; toss to coat.
In a large skillet, heat oil over medium heat; drop 1/4 cupfuls of batter into skillet; press lightly to flatten. Fry for 2 minutes on each side or until golden brown. Drain on paper towels. Yield: 4 servings.

Nutritional Facts 1 pancake equals 88 calories, 6 g fat (2 g saturated fat), 56 mg cholesterol, 134 mg sodium, 4 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Zucchini Pancakes in Taste of Home February/March 1996, p19

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Reviews for Zucchini Pancakes

Zucchini Pancakes

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Reviewed on Jun. 03, 2012 by Perticus

I love zucchini. This recipe is simple and delicious. The only thing I did differently was to add some onion.

Reviewed on Apr. 11, 2012 by elaineae

Another tasty way to use zucchini

Reviewed on Sep. 10, 2011 by jmscoker

As this stands, it's OK. It only makes 4 pancakes (NOT 4 servings). I'm going to do some experimentation and add some red bell pepper, onion and garlic for more flavor and nutrition.

Reviewed on May. 19, 2011 by eli05

I would change nothing. This was perfect!

Reviewed on Aug. 19, 2010 by just like to cook

what a great way to use all that extra zucchini, was better tasting than potato pancakes.