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Oregano Zucchini Pancakes

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.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    3 servings

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.
Nutrition Facts
2 each: 307 calories, 21g fat (9g saturated fat), 105mg cholesterol, 399mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 11g protein.

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