Mom's Zucchini Pancakes Recipe - Allrecipes.com
Mom's Zucchini Pancakes Recipe
  • READY IN 30 mins

Mom's Zucchini Pancakes

Recipe by  

"I am 'Mom' and I have been making these for years. My whole family just loves them. Serve with a small dollop of sour cream. They go fast!"

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Ingredients Edit and Save

Original recipe makes 20 pancakes Change Servings

Directions

  1. Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and onion in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir mixture into zucchini until batter is just moistened.
  2. Heat vegetable oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 10 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 10, 2012

Soo good! I added a pinch of pepper and used a grated sweet onion, then put on the grill like a regular pancake. It only made 6 regular size pancakes so it left us wishing we had more!

 
Most Helpful Critical Review
Jul 25, 2013

I used them as buns for open faced burgers... as I agree with MIGHTISARAH they were way too cakie, not a whole lot of flavor, but I was so excited to use up my giant zucchini that I didn't take the time to read others comments. Cooked them on the grill for a minute or two to crisp up, and they looked great.

 
Jul 09, 2012

Delish! I decided to make these because I didn't have the ingredients for anything else, and I am so glad I did! Savory and simple. I will be eating these for years to come!

 
Jul 25, 2012

DELICIOUS! I squeezed my zucchini dry instead of using the paper towels and added some garlic powder and black pepper to the mix. Also, I ised vidalia onion instead of green b/c that's what I had on hand. These came out great! Will def be making these again! Thanks for sharing. :)

 
Sep 21, 2012

This was pretty good. I did as suggested in other reviews and added some herbs/spices. The flavor was definitely there, but it was more cakey than I would have liked, I think there was too much batter. I think next time I make it, I will leave out one egg and half of the flour so the zucchini is really the star. Also, a tip whenever using zucchini - shred the zucchini and toss it with a bit of salt, then leave in a colander over a bowl in the fridge for 30-60 minutes, when you take it out from the fridge, squeeze the zucchini, and you'll be amazed how much water comes out.

 
Jun 07, 2012

Delicious! Used vidalia onion that I grated with the zucchini, also used pecorino roamno cheese instead of parmesan. Family loves these served with the sour cream as suggested or marinara sauce. Thanks for a great recipe!

 
Aug 18, 2013

I just tried this - yummy! Really excited to find this to use up some zucchini and really enjoy it! I did amend this by adding more onion and cheese - then some parsley, a touch of garlic powder and pepper. They fried up wonderfully and were very tasty, thank you for sharing!

 
Jul 30, 2012

Very easy recipe to follow. We liked them, but they needed something! Next time I'll add a few more spices I think. Love the texture.

 

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Nutrition

  • Calories
  • 197 kcal
  • 10%
  • Carbohydrates
  • 11.8 g
  • 4%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 14.3 g
  • 22%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 376 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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