Mom's Zucchini Pancakes

Mom's Zucchini Pancakes

Crispy pan-fried vegetable pancakes make an easy side dish or appetizer. Serve with sour cream.

Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
197 Calories

Recipe Instructions

Step 1
Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and onion in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir mixture into zucchini until batter is just moistened.
Step 2
Heat vegetable oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.
Mom's Zucchini Pancakes
Mom's Zucchini Pancakes
Mom's Zucchini Pancakes
Mom's Zucchini Pancakes

Ingredients

  • 2 cups grated zucchini
  • 1 pinch dried oregano
  • 2 tablespoons chopped green onion
  • 2 large eggs, slightly beaten
  • 0.5 cup all-purpose flour
  • 0.5 teaspoon salt
  • 0.5 teaspoon baking powder
  • 0.25 cup grated Parmesan cheese
  • 0.25 cup vegetable oil, or as needed

Categories

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