Zucchini-Parmesan Pancakes

Total Time
26mins
Prep
20 mins
Cook
6 mins

If you love zucchini and Parmesan cheese, then you will love these delicious pancakes. Serve with a side order of sour cream.

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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.
Most Helpful

5 5

These were great. My kids won't eat the other zucchini pancakes I make, but they loved these. Now if I can just get my husband to eat them... Thanks for sharing!

5 5

I have prepared zucchini pancakes before but never like this. The Parmesan cheese and mayonnaise added a ncie flavor and moistness. the cayenne gave it a nice spicy flavor. Prpeared as written. Thanks KITTENCAL. Bullwinkle.

5 5

Yummy, and so easy to make! I followed Ms. Alice's suggestion and included some freshly processed breadcrumbs, I omitted the cayenne pepper, I used low-fat mayonnaise and I added 4 cloves of minced garlic, but otherwise I followed the recipe. I needed only about half the specified amount of butter and oil as I sautéed my pancakes in a non-stick pan. I served them with a generous dollop of creamy Greek yoghurt. Everyone just loved them so I'll be making these again! Thank you KITTENCAL for yet another fabulous recipe!