Zucchini Pancakes

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

Recipe by Diane BeckerCourse: Uncategorized
Servings

6

servings

Ingredients

  • 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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