Simple Zucchini Pancakes
"Only 5 ingredients plus oil to fry. Serve with sour cream. From a cookbook called Favorite Recipes by St. Mary's Ladies Guild (Carpatho Russian Orthodox) in Endicott, NY. Submitted by
Mary Hiznay."
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 2 cups zucchini, grated, unpeeled
- 1⁄2 cup flour
- 1 egg
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- vegetable oil, for frying
directions
- Mix all ingredients in a bowl thoroughly.
- Heat the oil in a frying pan and fry like you would any other pancake on both sides.
- Remove from pan to drain and serve with sour cream.
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Reviews
-
I only use 2T flour, no baking powder, and add some shredded cheese like Swiss. Be sure to squeeze water well out of zucchini. Good with garlic mayonnaise to dip. -
I have enjoyed a similar recipe as a quick lunch or supper main dish for years. I usually grate the zucchini onto a paper towel and squeeze out most of the moisture. I may use half zucchini and half grated carrot and some grated onion. I also substitute potato flakes for the flour and often add a dash of hot pepper sauce. -
Great alternative to heavy potato pancakes. I didn't realize I was out of baking powder but they turned out wonderful anyway, and stayed together. I know what I will be making a lot in the summer time when zucchini is in season. Thank you. -
My son the vegetarian is not too good with vegetables, but he loves these. I do them in a non stick pan with a spray of olive oil which means they come out soft, not crispy, but then they are also really low in fat, which pleases me. He eats his with ketchup, I eat them with sour cream. They are regularly requested here, so thank you and five stars indeed. Oh, I add a little chopped onion. -
was looking for a super easy recipe to make pancakes for my toddler, and this was it!! I easily substituted oat flour (he is wheat -free) and they came out great. thanks Oolala!!
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Tweaks
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I have enjoyed a similar recipe as a quick lunch or supper main dish for years. I usually grate the zucchini onto a paper towel and squeeze out most of the moisture. I may use half zucchini and half grated carrot and some grated onion. I also substitute potato flakes for the flour and often add a dash of hot pepper sauce.
RECIPE SUBMITTED BY
<p>I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! <br /> <br />I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. <br /> <br />I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! <br /> <br />Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. <br /> <br />For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). <br /> <br />The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin</p>
