Zucchini Pancakes

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 2 zucchini, trimmed, coarsely grated (about 4 cups)
  • 1 tsp. salt
  • 2 egg s, beaten
  • 2 green onion s, finely chopped
  • ¼ cup grated Parmesan cheese
  • ¼ tsp. black pepper
  • 10 RITZ Cracker s, finely crushed (about 1/3 cup)
  • 2 Tbsp. canola oil, divided
  • ¼ cup sour cream

Nutrition facts

Recipe Tips


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.