I stole this recipe for Zucchini Pancakes The Taste of Home Cookbook: Best Loved Recipes from Home Cooks Like You who stole it from Diana Johnson from Auburn, WA. Zucchini pancakes are exactly what they sound like, pancakes made with zucchini. Zucchini is shredded and squeezed to drain excess liquid. Then the shredded zucchini is mixed with breadcrumbs, onions, an egg, spices and shredded cheese. The batter is dropped in a skillet and pressed flat while cooking to get the pancake shape. This recipe is a great way to serve vegetables and another amazing zucchini recipe.
“The trouble is, you cannot grow just one zucchini. Minutes after you plant a single seed, hundreds of zucchini will barge out of the ground, menacing the other vegetables. At night, you will be able to hear the ground quake as more and more zucchinis erupt.” – Dave Barry, American Author (see more quotes in the Quotes tab)
Shred yellow or green zucchini to yield 1 cup. In a sieve or colander, drain zucchini, squeezing to remove excess liquid.
Pat the zucchini dry with paper towels. Then in a small bowl, combine the zucchini, ¼ cup panko bread crumbs, 2 chopped green onions, 1 egg, 3 tbsp minced fresh parsley, 1 tbsp dill, 1 minced clove of garlic and ¼ cup shredded cheese.
Mix until well combined.
Heat 1 ½ tbsp oil in a large nonstick skillet over medium-low heat. Drop batter by heaping tablespoonfuls into oil; press lightly to flatten.
Fry in batches until golden brown on both sides, using additional oil as needed.
When removing from skillet, place on paper towel lined plate. Sprinkle with salt.
Serve warm. These zucchini pancakes are a great side dish or can be made smaller and served as an appetizer.
Zucchini Pancakes
Ingredients
- 1 cup shredded zucchini
- ¼ cup panko bread crumbs
- 2 green onions chopped
- 1 egg
- 3 tbsp minced fresh parsley
- 1 tbsp snipped fresh dill
- 1 garlic clove minced
- ¼ cup crumbled feta cheese
- 3 tbsp olive oil divided
Instructions
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In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Pat the zucchini dry with paper towels. In a small bowl, combine the zucchini, bread crumbs, onions, egg, parsley, dill, garlic and cheese.
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Heat 1 ½ tbsp oil in a large nonstick skillet over medium-low heat. Drop batter by heaping tablespoonfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed.
Recipe Notes
I use yellow zucchini squash instead of the green zucchini the recipe picture shows (it was on sale). You can substitute a shredded cheese for the feta if desired.