Years ago I had a big garden which yielded an enormous crop of zucchini. Even after sharing with friends and neighbors, I still had tons, so I started my search for zucchini recipes. Luckily, I found this gem. I didn’t think my family would care for it as they are “meat and potato” folks, but much to my surprise, they loved it. I no longer have a garden, but I still enjoy these pancakes when zucchini is in season!
Zucchini Pancakes
Course: Uncategorized6
servingsIngredients
4 cups shredded zucchini
2 eggs, slightly beaten
1/3 cup finely chopped onions
3 teaspoons chopped parsley
1 teaspoon salt
½ teaspoon curry powder (optional )
¼ teaspoon pepper
¼ cup flour
1 to 2 Tablespoons oil
Sour cream
Directions
- Wrap zucchini in a linen towel and twist to wring out excess moisture from the zucchini.
- Combine zucchini, eggs, onions, parsley, salt, curry powder and pepper. Blend well.
- Stir in the flour.
- In a skillet over medium heat, heat 1 Tablespoon oil.
- Drop1/8 cup batter into the skillet. Cook until nicely browned on each side.
- Repeat until all batter is used up, adding the additional oil as needed.
- Serve with sour cream.
- Serves 6.
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