ZUCCHINI-PARMESAN PANCAKES
Karen Bernhardt Toolan of Clifford Township, Pennsylvania, sent us this recipe for her twist on potato pancakes. She says, "These are great as a side dish at dinner, with fried eggs for breakfast, or as an appetizer with sour cream for dipping." Matzo meal, easy to find around Passover, makes them nice and crisp.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 40m
Yield Makes 24
Number Of Ingredients 14
Steps:
- Using the large holes of a box grater, shred zucchini, potatoes, and onion onto a clean dish towel; squeeze out excess liquid. Transfer to a large bowl and stir in parsley, Parmesan, matzo meal, dill, sugar, lemon juice, garlic, eggs, and 1 teaspoon each salt and pepper.
- In a large nonstick skillet, heat oil over medium-high. In batches, drop mounds of zucchini mixture (2 tablespoons each) into skillet; flatten with a spatula and cook until golden brown on both sides, about 6 minutes total, flipping once. Drain on paper towels. Sprinkle with salt and serve warm with sour cream.
Nutrition Facts : Calories 195 g, Fat 10 g, Fiber 3 g, Protein 7 g, SaturatedFat 2 g
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Mohamed Wael
[email protected]These pancakes are a great way to sneak some vegetables into my kids' diet.
Emily Castro
[email protected]I'm allergic to zucchini, but these pancakes look so good. I wonder if I could substitute another vegetable, like carrots or sweet potatoes.
Saifan Ahamudally
[email protected]These pancakes were a bit too oily for my taste. I think I'll try them again with less oil.
Yodahe Yodahe
[email protected]I've made these pancakes a few times and they're always a hit! They're so easy to make and they're always delicious.
Nayem BHAI
[email protected]These pancakes look delicious! I can't wait to try them.
Alanna Ballensky
[email protected]I'm not sure about these pancakes. I'm not a big fan of zucchini.
md kuddus munsi
[email protected]These pancakes sound like a great way to use up some of the zucchini from my garden.
si sumon islam
[email protected]I'm definitely going to try these pancakes. They're healthy and delicious, and I love that they're a good way to sneak some vegetables into my kids' diet.
Bagat Bazar
[email protected]I'm allergic to zucchini, but these pancakes look so good. I wonder if I could substitute another vegetable, like carrots or sweet potatoes.
Sarfraz Sarfraz
[email protected]These pancakes are a great way to use up leftover zucchini. I always have a few extra zucchini in my fridge, so this is a perfect recipe for me.
Halimatus Sadiya
[email protected]I'm not a big fan of zucchini, but these pancakes sound delicious. I might have to give them a try.
Drake Martin
[email protected]These pancakes look amazing! I can't wait to try them.
Md Faisal
[email protected]I tried these pancakes and they were a bit too oily for my taste. I think I'll try them again with less oil.
Kimberlee Powell
[email protected]These pancakes were delicious! I added a bit of garlic and onion powder to the batter and they were perfect.
Aaabrother 786
[email protected]I've made these pancakes a few times now and they're always a crowd-pleaser. They're perfect for a quick and easy weeknight meal.
Nadeem Arshad
[email protected]These zucchini parmesan pancakes were a hit! They were easy to make and so flavorful. I loved the crispy exterior and the soft, cheesy interior. I will definitely be making these again.