From the Pantry Butler kitchen

Zucchini Pancakes

2 servings

Zucchini Pancakes

Try this veggie side dish with different variations by adding combinations of your favorite veggies. Grated carrots, spinach, cauliflower, or broccoli all work. You can serve this dish with applesauce or sour cream. USDA MyPlate Kitchen — University of Wyoming Extension — Cent$ible Nutrition Program (public domain), via myplate.food

Ingredients

  • 2 cups zucchini — grated
  • 1 tablespoon onion — finely chopped
  • 1 egg, beaten
  • 1 1/2 tablespoons flour
  • 1 tablespoon Parmesan cheese
  • 1/4 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • salt and pepper — to taste, optional
  • 1 tablespoon olive oil — or cooking spray

Method

  1. Wash hands with soap and water.
  2. Grate zucchini and mix with the other ingredients, except the oil.
  3. Blend well.
  4. Form the mixture into patties 3 to 4 inches in diameter.
  5. Heat the oil.
  6. Cook pancakes for 3 to 4 minutes per side.
  7. Remove and drain on paper towels.

Save this to your own cookbook

The Pantry Butler keeps every recipe you find in one place — tap Share on anything from Instagram or a food blog and it files the ingredients and steps for you. Free for your first 20 recipes.

Save this recipe →

← The Kitchen Table