Zucchini Pancakes
50 Min(s) (incl. standing)
30 Min(s) Prep
20 Min(s) Cook
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
Select All
4 servings
Original recipe yields 4 servings
2 zucchini, coarsely shredded (about 4 cups)
2 eggs
2 green onions, finely chopped
1/4 tsp. black pepper
10 round buttery crackers, finely crushed (about 1/3 cup)
2 Tbsp. canola oil, divided
1/4 cup sour cream
Let's Make It
1
Use hands to squeeze as much liquid from zucchini as possible. Place zucchini on double thickness of paper towels; drain.
2
Whisk eggs in medium bowl until blended. Add onions, cheese and pepper; mix well. Stir in zucchini and cracker crumbs.
3
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.
4
Serve pancakes topped with sour cream.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with a seasonal fruit salad.
Nutrition
Calories
220
Calories From Fat
0
% Daily Value*
Total Fat 17g
22%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 110mg
37%
Sodium 210mg
9%
Total Carbohydrates 10g
4%
Dietary Fiber 1g
4%
Sugars 4g
8%
Protein 9g
18%
Vitamin A
10%
Vitamin C
25%
Calcium
10%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
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.
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