- 1/3 cup biscuit/baking mix
- 1/4 cup grated Parmesan cheese
- 1/8 teaspoon pepper
- 2 eggs, lightly beaten
- 2 cups shredded zucchini
- 2 tablespoons butter or margarine
- In a bowl, combine the biscuit mix, Parmesan cheese, pepper and eggs just until blended. Add the zucchini; mix well. In a large skillet, melt butter. Drop batter by about 1/3 cupfuls into skillet; press lightly to flatten. Fry until golden brown, about 3 minutes on each side. Yield: 5 pancakes.
Reviews forContest-Winning Zucchini Pancakes
"These were actually pretty good! I would make them again. A fun way to use up zucchini."
"Good basic recipe. I added two tablespoons of chopped green onion, and served them with a dollop of French onion dip. Excellent!"
"We enjoyed the flavor and quick prep of this recipe!"
"We love these. I have been making them for many years! Great served with fish, too."
"We liked it the first time I made it. The second time I made it even better by adding fresh corn kernels that I cut from an ear of corn with a knife."
"I used to make these for my toddler for lunch, or even dinner. He loved them, plus they have so much nutritional value with the zucchini and eggs, etc. Besides, I loved eating them too. I just ate them plain, but sour cream sounds good. Wonderful blend of flavors."
"I really enjoy these pancakes for lunch when I'm alone. Its a wonderful way to use my frozen shredded zucchini. I also add cooked pork sausage to make them more substantial. It then becomes a meal in itself."
"I had aprehensions about this recipie but with so much zucchini, I had to try. I was pleasantly surprised. They were even good with syrup."
"Serve them with sour cream."