Zucchini pancakes
Zucchini pancakes. Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. My mom used to make them when we were kids.
Ingredients
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It’s 1 of and a half cups shredded zucchini
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Prepare of In large eggs lightly beaten
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Prepare 2 tablespoons of grated Parmesan cheese
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Prepare 2 tablespoons of biscuits/baking mix
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Prepare Dash of Pepper
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You need 1 tablespoon of canola oil
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Prepare of Sour cream optional
Steps
- Play zucchini in a colander over a plate; let stand to dream. Squeeze and blot dry with paper towels..
- In a bowl, mix the egg, cheese, baking mix and pepper onions may also be added.Add the zucchini; toss to coat..
- In a large skillet, Heat the oil over medium heat. Drop four pancakes into skillet;press lightly to flatten.cook till golden brown,about 2 minutes per side.ifdesired,serve with sour cream..
This version has not just shredded zucchini, but also tiny clouds of feta and a sprinkling of minced fresh dill and scallions. They are crisp on the outside, tender within and subtly herbaceous. Transfer the pancakes to a plate. Rub grill or frying pan with oil before cooking each batch of pancakes. Savory zucchini, scallion, and cheese griddle cakes.
