Parmesan cheese, parsley, chives, and zucchini together in a large bowl
o make the pancakes: pile the grated potato, zucchini and onion in
Squeeze grated zucchini to remove any excess liquid.
Grate Zucchini.
Put in colander in
Wash and shred zucchini on a fine shredder (DO
Shred zucchini using the large holes on
Place zucchini in colander, sprinkle with salt
Toss the potatoes, zucchini, and salt in a medium
eparate).
To make the pancakes: Grate zucchini and potatoes on the
Place zucchini in colander.
Sprinkle with
Place shredded zucchini in colander.
Sprinkle with
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.
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.
In a small bowl; combine the flour, parmesan cheese, oregano, salt and pepper.
Combine the zucchini, egg, onion, & mayonnaise.
Stir into dry ingredients until well blended.
In a large skillet, melt butter.
Drop zucchini mixture by cupfuls into skillet; press lightly to flatten.
Fry until golden brown, about 2 minutes on each side.
Drain on paper towels.
Serve with these toppings of your choice:
Your favorite spaghetti sauce & parmesan cheese or the sour cream.
Wash zucchini.
Do not peel.
Grate with coarse grater.
Place grated zucchini in sieve and press out moisture.
Combine eggs, flour, cheese, salt, chives, garlic and oregano.
Mix with drained shredded zucchini.
Heat shortening in skillet.
Shortening should be about 1/4-inch deep.
Pour large tablespoonful of batter onto griddle for each pancake.
Fry first side until light brown, 1 or 2 minutes.
Turn and fry on other side.
Serve with sour cream or tomato sauce and grated Parmesan.
Yields about 10 to 12 pancakes.
Drain zucchini; combine with egg and a dash of salt and pepper.
Sift flour and baking powder over mixture and mix well. Heat a lightly oiled skillet.
Drop batter by 1/4 cup onto skillet.
Fry until lightly browned; turn and brown other side. Brush finished pancakes with butter and sprinkle with Parmesan cheese before serving.
Yields 4 servings.
Heat a large skillet sprayed with cooking spray over medium-high heat.
Stir zucchinis, onion, carrot, garbanzo bean flour, onion soup mix, and egg whites together in a bowl until well mixed. Divide zucchini mixture into 6 equal portions and shape into large patties.
Pan-fry zucchini patties in the hot skillet until brown and crispy, about 3 minutes per side.
Place mayonnaise, water, paprika, onion powder, garlic powder, and basil in a food processor; pulse until mixture is smooth. Drizzle over zucchini pancakes to serve.
beat eggs in a large bowl, add green onions, potato, zucchini, cheeses, flour and melted butter. Season to taste with salt and pepper and cajun spice. Heat oil over medium heat in a heavy pan. scoop about a 3 oz batter and form a pancake in heated pan. Cook for 3 minutes on each side and then finish for about 5 minutes in a 325 oven.
Can be made 1-2 days ahead then reheated in oven.
In a large mixing bowl, combine zucchini, eggs and parsley. In a small bowl, combine baking mix, Parmesan cheese and garlic salt and add to zucchini mixture.
Stir just enough to dampen dry ingredients.
Heat olive oil and butter in a large skillet.
Drop batter from a spoon into the heated oil and brown pancakes lightly on both sides.
Keep warm in a 300\u00b0 oven until all are cooked.
Combine zucchini, onions and egg.
Sift together flour, baking powder and salt.
Add to zucchini mixture.
Mix well.
Drop spoonfuls on mixture into heated oil in skillet.
Fry until brown and crisp on edges.
Makes 10 to 12 pancakes.
Has approximately 50 calories per pancake.
Wash and shred zucchini.
Sprinkle with 1/2 teaspoon of salt and set aside for 30 minutes.
Drain and reserve liquid.
Saute onions in butter until softened.
Place zucchini and onion in large bowl.
Add eggs, flour, salt and pepper.
Pour oil in skillet and drop rounded tablespoonfuls into oil.
Flatten with back of spoon. Cook 1 minute on each side.
Remove pancakes and drain on paper toweling.
Serve immediately.