Zucchini-Parmesan Pancakes

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“If you love zucchini and Parmesan cheese, then you will love these delicious pancakes. Serve with a side order of sour cream.”
READY IN:
26mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

  • 12 cup flour
  • 12 cup parmesan cheese
  • 12 teaspoon dried oregano (or to taste)
  • salt and pepper (I use seasoning salt)
  • 14 teaspoon cayenne (optional)
  • 1 12 cups shredded zucchini (squeeze out some of the moisture from zucchini)
  • 1 egg, beaten
  • 1 small onion, minced (or use about 3 green onions, finely chopped)
  • 3 tablespoons mayonnaise (not salad dressing)
  • 2 tablespoons butter
  • 2 tablespoons oil

Directions

  1. In a bowl, combine all ingredients except butter and oil.
  2. In a skillet, melt butter and oil to medium-high; drop zucchini mixture by cupfuls into skillet.
  3. Press lightly to flatten.
  4. Fry until golden brown and crispy, about 2 minutes on each side.
  5. Serve with sour cream if desired.

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