Zucchini and Onion Pancake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 22, 2013
Loved the simplicity of the recipe and how delicious it turned out! It works great for the Whole 30 diet with just substituting Ghee for butter. Yum!
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Reviewed: May 11, 2012
This was a soggy gross mess. It didn't stick together at all so I had to add egg. After the egg, it did stick together, but it was still a soggy gross mess. And I squeezed a ton of water out as best I could, salted it to leech out more water, etc. How did anyone get this to work? Horrible- I threw the whole batch out. What a waste of ingredients!
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Reviewed: Dec. 14, 2011
It is seldom I just can't finish eating something I make, but this was just not something I could handle. The only way I could think of that this might be valuable is layered with tomatoes as a quiche filling, otherwise I wouldn't recommend.
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Photo by Dreygan

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: Nov. 1, 2009
Here's the trick to perfect zucchini pancakes much like potato pancakes. To 3 cups grated zucchini, add 1/4 cup Bisquick and 1 egg. I also saute some onions. Add salt and pepper to taste as well as Italian seasonings, and 1/4 cup of grated parmesan cheese.
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Photo by NANCY 1298
Home Town: Avon, Ohio, USA
Living In: Panama City Beach, Florida, USA

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Reviewed: Aug. 13, 2009
We really enjoyed the flavor of this. I didn't expect to get true "pancakes," so I just sauteed everything together in a big bunch and got it nice and browned. I used grapeseed oil instead of butter, and fresh oregano. Add some grated potatoes and this would make a delicious hash.
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Photo by KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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Reviewed: Aug. 12, 2009
Made this recipe two nights ago for the hubby. I did drain the zucchini and onion in a collander as well as damped it with paper towels. We thought that this was a good base recipe to start out with; however, I would not make it the same way again. I would add a bit to it: a little egg and a little flour (but not enough to qualify as a full-blown pancake), parmesan cheese, and some sort of tomato-based relish for the top. Again, while we enjoyed it well enough the other night, I would use this to branch off for something more tailored to my family's liking. Consider this a good foundation.
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Cooking Level: Intermediate

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Reviewed: Jul. 28, 2009
Did not stay together and the flavor was not great--just tasted like steamed zucchini and onions
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Cooking Level: Expert

Living In: Brookline, Massachusetts, USA

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Photo by gapch1026
Reviewed: Jul. 27, 2009
I think this is a delicious way to prepare zucchini...not bland at all. In addition to the oregano, I did add a sprinkle of seasoned salt to the mixture and topped the "pancake" with Colby Jack cheese before serving. I used one reviewer's method of allowing the grated zucchini and onion to sit in a colander for 30 minutes to drain and that seemed to work very well for me.
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Reviewed: Jul. 24, 2008
These are great! Although I must admit that I did throw in a few extra ingredients, cause I was afraid it might be a little bland. So I threw in some crushed red pepper, garlic salt and parmesan cheese. They were so good and I even burnt the 2nd batch a little bit and they were really good burnt!! A good tip for draining all the water from the zucchini is to wrap it in a tea towel and wring the towel.
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Photo by JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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Reviewed: Jul. 15, 2008
Just a hint about zucchini: if you sprinkle salt on the grated zucchini and let it sit for about 30 minutes in a strainer it will release a LOT of excess water. Pat it with some paper towels then make the pancakes.
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Photo by Essheep

Cooking Level: Intermediate

Living In: Marquette, Michigan, USA

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