Zucchini-Parmesan Pancakes
photo by Liza at Food.com
- Ready In:
- 26mins
- Ingredients:
- 11
- Serves:
-
3
ingredients
- 118.29 ml flour
- 118.29 ml parmesan cheese
- 2.46 ml dried oregano (or to taste)
- salt and pepper (I use seasoning salt)
- 1.23 ml cayenne (optional)
- 354.88 ml 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)
- 44.37 ml mayonnaise (not salad dressing)
- 29.58 ml butter
- 29.58 ml oil
directions
- In a bowl, combine all ingredients except butter and oil.
- In a skillet, melt butter and oil to medium-high; drop zucchini mixture by cupfuls into skillet.
- Press lightly to flatten.
- Fry until golden brown and crispy, about 2 minutes on each side.
- Serve with sour cream if desired.
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Reviews
-
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!
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