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.
It’s 1 of and a half cups shredded zucchini
Prepare of In large eggs lightly beaten
Prepare 2 tablespoons of grated Parmesan cheese
Prepare 2 tablespoons of biscuits/baking mix
Prepare Dash of Pepper
You need 1 tablespoon of canola oil
Prepare of Sour cream optional
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.
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