Zucchini Pancakes

16  Ratings
  • 10 min prep
  • 50 min total
  • Makes 4 servings.


Zucchini Pancakes Recipe

Ingredients

  • 2 zucchini, trimmed, coarsely grated (about 4 cups)
  • 1 tsp. salt
  • 2 eggs, beaten
  • 2 green onions, finely chopped
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp. black pepper
  • 10 RITZ Crackers, finely crushed (about 1/3 cup)
  • 2 Tbsp. canola oil, divided
  • 1/4 cup sour cream

Instructions

  • Heat  oven to 225ºF.
  • Place  zucchini in colander; sprinkle with salt. Let stand 20 min. to drain. Use hands to squeeze as much liquid as possible from zucchini; place zucchini on double thickness of paper towels to drain. Mix eggs, onions, Parmesan and pepper in medium bowl. Stir in zucchini and cracker crumbs.
  • Heat  2 tsp. oil in large nonstick skillet on medium heat. To make 4 pancakes, spoon zucchini mixture into skillet, using about 3 Tbsp. zucchini mixture for each pancake; flatten each with back of spatula to make 3-inch round. Cook 3 min. on each side or until golden brown on both sides. Transfer to ovenproof platter; place in oven to keep warm. Repeat with remaining oil and zucchini mixture.
  • Serve  topped with sour cream.

Recipe Tips

Serving SuggestionFor a delightful brunch idea, serve Zucchini Pancakes with a seasonal fruit salad!

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Nutrition Information

Makes 4 servings.

Nutrition per serving:

    • Calories 220 
    • Total fat 17 g
    • Saturated fat 5 g
    • Cholesterol 125 mg
    • Sodium 850 mg
    • Carbohydrate 11 g
    • Dietary fiber 2 g
    • Total sugars 4 g
    •     Includes added sugars n/a
    • Protein 9 g
    • Vitamin A 10 %DV
    • Vitamin C 20 %DV
    • Vitamin D n/a
    • Calcium 15 %DV
    • Iron 8 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

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