Zucchini, zucchini, zucchini … what shall I make of thee? Pancakes, of course! This is one of my favorite zucchini recipes ever which comes from my grandmother who would be 117 this year. We’ve been enjoying it for many, many years and I know you’ll love it too!
The fact that our gardens are plentiful doesn’t always translate to, “Oh, Mom, can we please have zucchini for dinner tonight!” Luckily, there is one way most kids will eat this prolific vegetable and that is in pancakes –zucchini pancakes. These little treasures make a delicious side dish to accompany any meat and can be a complete meal all by themselves. No need for syrup, they are best with a little sprinkle of Parmesan cheese.
- 5-6 cups zucchini grated (approx. six medium-large sized zucchini)
- 1 small red onion grated
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon paprika
- 2 teaspoons baking powder
- 3/4 cup flour white or whole wheat
- 1/2 cup breadcrumbs
- 3-4 eggs
- 2-3 tablespoons canola or olive oil for frying
- Grate zucchini on the larger side of hand-held grater, or use grating tool on food processor.In several batches, wrap zucchini in cheesecloth or a kitchen towel and ring out the excess liquid.
- Place grated zucchini in a large mixing bowl. Peel and grate onion using the same grater and add to zucchini.
- Add garlic, salt, pepper, baking powder and paprika. Mix well.
- Stir in flour and breadcrumbs to integrate with zucchini. In a small separate bowl, beat eggs with fork and add to zucchini mixture. Stir until well-integrated.
- Drop by large spoonsful onto greased frying pan or griddle. Pancakes should be roughly 3-4 inches in diameter.
- Sauté at medium-high heat until cooked through and golden-brown on both sides, flipping from side to side.
- Once each side is browned, you can turn down to medium-low to let them finish cooking through.
- Garnish with freshly grated Parmesan and serve warm as side dish or as a meatless entrée. A dollop of crème fraiche would also be yummy on top!