Zucchini Pancakes: A surprisingly tasty treat!

By MoreFood
zucchini pancakes

Last weekend my sister gave me a giant zucchini from her garden, so I decided to get creative and make zucchini pancakes from the USDA Mixing Bowl. These are not the kind of pancakes you cover with butter and syrup; they are savory and make a great side dish or snack. Best of all, they are easy to make and require little to no skill in the kitchen!

This recipe calls for 2 cups of grated zucchini, which equals about 2 small-medium zucchini, or one large zucchini. You can substitute other varieties of summer squash, such as yellow crookneck if you do not have zucchini. Leftover grated zucchini can be put on top of salads or used for zucchini bread.

We hope you enjoy this seasonal summer treat!

ZUCCHINI PANCAKES 

 INGREDIENTS

  • 2 cups grated zucchini
  • 1 tablespoons finely chopped onion
  • 1 egg, beaten
  • 5 tablespoons flour (or corn meal)
  • 1 tablespoons parmesan cheese
  • 1/4 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • Salt and Pepper to taste
  • 1 tablespoon olive oil

MATERIALS

  • Grater
  • Large Bowl
  • Frying Pan
  • Spatula
  • Paper Towels

INSTRUCTIONS

  1. Grate the zucchini and mix it with everything but the oil. Mix it until it is well blended.
  2. Form the mixture into patties that are 3-4 inches in diameter.
  3. Heat the oil on medium- high heat in a frying pan. Place the pancakes in the pan once it is warm, and cook for 3-4 minutes per side, or until a nice crispy brown crust develops.
  4. Once cooked, remove the pancakes and drain on the paper towels.
  5. Enjoy!