Community Pick
Grated Zucchini Pancakes
photo by A Marsteller
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 2 cups grated unpeeled zucchini
- 1⁄3 cup flour
- 1⁄2 teaspoon baking powder
- 2 eggs, beaten
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon pepper
- 1 tablespoon milk
- 1⁄4 cup grated parmesan cheese
- butter
directions
- Mix all ingredients, except butter, in order listed.
- Heat butter, 1 T.
- for each batch of pancakes, in a large skillet or griddle.
- Pour 1/4 C.
- batter into skillet, cook until light brown, flip and cook the second side.
- Serve immediately.
Reviews
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No wonder everyone has given this recipe 5 stars because these are delicious! I think I actually used 3 cups or a little more to the rest of the ingredients and it was perfect. I have a vegetable tempura recipe that kind of reminded me of this. I think I will play around with it, like maybe using soy sauce in place of the milk and adding some finely grated carrots, chopped mushrooms or whatever I have on hand. This will be a keeper..thanks for posting it!
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Great Recipe and Flexible!! - Made a number of times with my bumper load of garden Zucchini. No matter how I tweak the basic recipe the pancakes are perfect and delicious. Things I Don't DO: Add the Sugar. (To me they are sweet enough) I Don't Need to add the milk. (Zucchini have more than enough natural liquid) - THINGS I DISCOVERED: If I use the Salt to mix with the Shredded Zucchini, let it rest for 30 minutes or so and drain the water, my pancakes hold together better when I put the recipe together. They are easy to fry, flip over, and brown beautifully. Easy To DO: I have added some Minced onion and/or Minced jalapeno at times and Different Seasonings with success. YUM! - Left-overs: They reheat in the Microwave. DH and I will eat them cold, We have served them with Salsa or Sour Cream depending on the batter seasoning mix. Thank you Hey Jude for a treasure and a favorite.
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Tweaks
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin