Toss grated zucchini with eggs, Parmesan & crackers for Zucchini Pancakes. Cook in skillet. Top with sour cream. Serve up Zucchini Pancakes—and take a bow.
What You Need
Original recipe yields 4 servings
2 zucchini, coarsely shredded (about 4 cups)
2 green onions, finely chopped
1/4 cup KRAFT Grated Parmesan Cheese
1/4 tsp. black pepper
10 RITZ Crackers, finely crushed (about 1/3 cup)
2 Tbsp. canola oil, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Use hands to squeeze as much liquid from zucchini as possible. Place zucchini on double thickness of paper towels; drain.
Whisk eggs in medium bowl until blended. Add onions, cheese and pepper; mix well. Stir in zucchini and cracker crumbs.
Heat oven to 225ºF. Heat 2 tsp. oil in large nonstick skillet on medium heat. Spoon about 3 Tbsp. zucchini mixture into skillet; flatten with back of spatula to 3-inch round. Cook 3 min. on each side or until golden brown on both sides. Place on ovenproof platter; place in oven to keep warm. Repeat with remaining zucchini mixture, adding remaining oil as needed.
Serve pancakes topped with sour cream.
Serve with a seasonal fruit salad.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 3 pancakes each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.