Zucchini Pancakes

Name: Zucchini Pancakes
Prep time: 10 min
Total time: 50 min
Yield: 4
Ingredients: 2 zucchini, trimmed, coarsely grated (about 4 cups); 1 tsp. salt; 2 eggs, beaten; 2 green onions, finely chopped; ¼ cup grated Parmesan cheese; ¼ tsp. black pepper; 10 RITZ Crackers, finely crushed (about 1/3 cup); 2 Tbsp. canola oil, divided; ¼ cup sour cream

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

Ingredient list

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

Nutrition factsNutrition information

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.