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Zucchini Pancakes
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.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
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.