Best 4 Zucchini Parmesan Pancakes Recipes
Zucchini Parmesan Pancakes: A Delightful Savory Treat
Zucchini Parmesan pancakes are a delectable fusion of savory flavors and crispy texture that will tantalize your taste buds. Crafted with grated zucchini, Parmesan cheese, herbs, and spices, these pancakes offer a delightful balance of flavors and textures. Served with a zesty tomato sauce or a dollop of sour cream, they make for an unforgettable culinary experience. This article presents a collection of recipes that showcase the versatility of zucchini Parmesan pancakes. From classic recipes to creative variations, there's something for every palate to enjoy. Whether you seek a quick and easy weeknight meal or an impressive dish to serve at a brunch gathering, these recipes will guide you in creating this delectable treat.
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
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!
Provided by Suefood
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 30m
Yield 5
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 196.6 calories, Carbohydrate 11.8 g, Cholesterol 77.9 mg, Fat 14.3 g, Fiber 1 g, Protein 6 g, SaturatedFat 3.1 g, Sodium 375.7 mg, Sugar 1.1 g
ZUCCHINI-PARMESAN PANCAKES
If you love zucchini and Parmesan cheese, then you will love these delicious pancakes. Serve with a side order of sour cream.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 26m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine all ingredients except butter and oil.
- In a skillet, melt butter and oil to medium-high; drop zucchini mixture by cupfuls into skillet.
- Press lightly to flatten.
- Fry until golden brown and crispy, about 2 minutes on each side.
- Serve with sour cream if desired.
Nutrition Facts : Calories 397.2, Fat 28.4, SaturatedFat 10.3, Cholesterol 100.8, Sodium 457, Carbohydrate 24.4, Fiber 1.6, Sugar 3.8, Protein 11.9
ZUCCHINI PARMESAN PANCAKES
Make and share this Zucchini Parmesan Pancakes recipe from Food.com.
Provided by merney
Categories Vegetable
Time 40m
Yield 12 pancakes, 6 serving(s)
Number Of Ingredients 11
Steps:
- Shred the zucchini, place in a colander, add salt and let sit for about 15 minutes.
- Squeeze excess water out of the zucchini one handful at a time and transfer to a bowl. Add the egg, cheese, flours, scallion, baking powder, baking soda and salt. Mix well.
- Add oil to a skillet and warm over medium heat until hot. Add a heaping tablespoon of batter and spread into a circle. Cook about 4 minutes, until golden brown. Flip and cook about 3 minutes. Transfer to a plate and spread with butter, if wanted. Repeat until batter is gone.
Nutrition Facts : Calories 135.3, Fat 6.9, SaturatedFat 2.8, Cholesterol 46.2, Sodium 1539.3, Carbohydrate 11.1, Fiber 1.7, Sugar 1.6, Protein 8
Tips:
- To ensure crispy pancakes, use a well-seasoned cast iron skillet or a nonstick pan.
- Shred the zucchini using a box grater or a food processor fitted with a shredding blade.
- Squeeze out excess moisture from the grated zucchini using a clean kitchen towel or cheesecloth.
- Do not overmix the batter, as this can result in tough pancakes.
- Cook the pancakes over medium heat to prevent burning.
- Flip the pancakes only once, when the edges are golden brown and bubbles begin to form on the surface.
- Serve the zucchini parmesan pancakes immediately with your favorite toppings, such as marinara sauce, pesto, or grated Parmesan cheese.
Conclusion:
Zucchini parmesan pancakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be tailored to your own taste preferences. With their crispy exterior, tender interior, and flavorful combination of zucchini, Parmesan cheese, and herbs, these pancakes are sure to be a hit with the whole family. Whether you serve them with a simple side salad or a hearty bowl of soup, zucchini parmesan pancakes are a satisfying and nutritious meal that is perfect for any occasion.
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