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Zucchini Pancakes
Recipe Courtesy of Reasor's
Expand your vegetable cooking repertoire with Zucchini Pancakes. You can serve them with chicken, meatloaf, or any meat roast.
  • 1 Medium Zucchini, shredded (about 2 cups)
  • 2 tablespoons Onion, chopped
  • 2 tablespoons All-purpose Flour
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Dried Oregano Leaves
  • Dash Black Pepper
  • 1 tablespoon Parsley, chopped
  • 1 Egg, beaten
  • Butter for Frying
  • Parsley for Garnish

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  1. Toss together zucchini and onion in a small bowl.
  2. Sprinkle with the flour, salt, oregano, black pepper and parsley.
  3. Mix with a fork.
  4. Stir in beaten egg.
  5. Using about 1/4 cup batter per pancake, drop onto a buttered skillet.
  6. Cook without crowding over medium heat 2 to 3 minutes per side or until golden brown and set.
  7. Arrange on a platter.
  8. Garnish with parsley and serve immediately.
Servings: 4