GOLDEN ZUCCHINI PANCAKES
If your garden is overflowing with zucchini this time of year, make these incredible pancakes to use it up. We squeeze the zucchini well before using to remove excess moisture. -Terry Ann Dominguez, Silver City, New Mexico
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 zucchini pancakes.
Number Of Ingredients 10
Steps:
- Place zucchini in a colander to drain; squeeze well to remove excess liquid. Pat dry., In a large bowl, whisk eggs, garlic, salt, pepper and oregano until blended. Stir in flour just until moistened. Fold in zucchini and onion., Lightly grease a griddle with butter; heat over medium heat. Drop zucchini mixture by 1/4 cupfuls onto griddle; flatten to 1/2-in. thickness (3-in. diameter). Cook until golden brown, 4-5 minutes on each side. If desired, serve with marinara sauce.
Nutrition Facts : Calories 145 calories, Fat 6g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 510mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
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Bessie Mcfadden
[email protected]I made these pancakes for my kids and they loved them! They're a great way to get kids to eat their vegetables.
Shamari Scott
[email protected]These pancakes were a bit too bland for my taste. I think I'll add some more spices next time.
Amdadul hoq
[email protected]I've never been a big fan of zucchini, but these pancakes were amazing! They were so light and fluffy, and the zucchini flavor was very mild. I'll definitely be making these again.
Ramprit Singh
[email protected]These pancakes were a bit too oily for my taste. I think I'll try using less oil next time.
Sahporan Khan
[email protected]I made these pancakes for my brunch guests and they were a big hit. They were light and fluffy, and the zucchini flavor was very mild. I'll definitely be making these again.
catdog87 me
[email protected]These pancakes were easy to make and very tasty. I served them with yogurt and berries, and they were a perfect breakfast.
MD Rocky Hossain
[email protected]I've made these pancakes several times now and they're always a hit. I love that they're a healthy and delicious way to use up zucchini.
nafiz nafiz
[email protected]These pancakes were a bit too sweet for my taste. I think I'll use less sugar next time.
khan barech
[email protected]I made these pancakes for my kids and they loved them! They're a great way to get kids to eat their vegetables.
Melody Edet
[email protected]These pancakes were a bit too bland for my taste. I think I'll add some more spices next time.
greg watson
[email protected]I've never been a big fan of zucchini, but these pancakes were amazing! They were so light and fluffy, and the zucchini flavor was very mild. I'll definitely be making these again.
Linda W
[email protected]These pancakes were a great way to use up some zucchini from my garden. They were easy to make and very tasty. I served them with maple syrup and they were a hit with my family.
Scott Tysar
[email protected]I made these pancakes for breakfast this morning and they were delicious! I used almond flour instead of all-purpose flour, and they turned out great. I'll definitely be making these again.
Lois Idowu
[email protected]These pancakes were a bit too oily for my taste. I think I'll try using less oil next time.
John Gering
[email protected]I've made these pancakes several times now and they're always a hit. I love that they're a healthy way to use up zucchini, and they're so easy to make. I usually add a bit of grated cheese to the batter for extra flavor.
Mirza Hasnain
[email protected]These golden zucchini pancakes were a delicious and easy way to use up some of my garden zucchini. They were crispy on the outside and fluffy on the inside, with a lovely golden color. I served them with sour cream and chives, and they were a hit wit