Mom's Zucchini Pancakes
"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!"
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 20
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup all-purpose flour
- 1/4 cup grated parmesan cheese
- 2 cups grated zucchini
- 2 large eggs slightly beaten
- 2 tablespoons chopped green onion
- 1 pinch dried oregano
- 1/4 cup vegetable oil or as needed
- Carbohydrate 3.08542600276059 g
- Cholesterol 106.381666667202 mg
- Fat 4.77881600283364 g
- Fiber 0.242216671202931 g
- Protein 3.92303916722052 g
- Saturated Fat 1.05410460447959 g
- Serving Size 1 1 pancake (46g)
- Sodium 87.6522333917097 mg
- Sugar 2.84320933155766 g
- Trans Fat 0.470313770889765 g
- Calories 71 calories
Directions 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.
