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Zucchini Pancakes Recipe

Photo by: Taste of Home Zucchini Pancakes Recipe

Flecks of zucchini give these savory, moist pancakes a pretty appearance. For a suppertime side dish, field editor Leann Meeds of Klamath Falls, Oregon suggests topping them with spaghetti sauce and Parmesan cheese.

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Zucchini Pancakes Recipe

Prep/Total Time: 20 min.

Yield: 3 Servings

10 10 20

Ingredients

1/2 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/2 teaspoon dried oregano
Salt and pepper to taste
1-1/2 cups shredded zucchini
1 egg, lightly beaten
2 tablespoons chopped onion
2 tablespoons mayonnaise
2 tablespoons butter
Sour cream, optional

Directions

In a large bowl, combine the flour, Parmesan cheese, oregano, salt and pepper. Combine the zucchini, egg, onion and mayonnaise; stir into dry ingredients until well blended.
In a large skillet, melt butter. Drop zucchini mixture by cupfuls into skillet; press lightly to flatten. Fry until golden brown, about 2 minutes on each side. Drain on paper towels. Serve with sour cream if desired. Yield: 3 servings.

Nutritional Facts 1 serving (2 each) equals 307 calories, 21 g fat (9 g saturated fat), 105 mg cholesterol, 399 mg sodium, 19 g carbohydrate, 2 g fiber, 11 g protein.

Originally published as Zucchini Pancakes in Taste of Home August/September 2003, p22

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