Zucchini and Parmesean Pancakes
From jaie 16 years ago
- 10 minutes to make
- Serves 4
Get those who think they don't like zucchini to try it with this. Serve as side with marinara sauce or over your favorite pasta.
Ingredients
- 3 Cups shredded/grated zucchini, about 3 medium sized zucchini shopping list
- 1 medium onion, grated shopping list
- 2 eggs, beaten shopping list
- 1/2 cup APF (all purpose flour) shopping list
- 1/2 teaspoon baking powder shopping list
- 1/2 cup grated parmesan cheese shopping list
- 1/2 cup shredded fresh basil shopping list
- salt and fresh ground pepper to taste shopping list
How to make it
- Combine all ingredients well in a large mixing bowl.
- Let sit at room temperature for 10-15 minutes.
- The consistency should be that of a thick pancake batter.
- Spray a large non-stick cooking pan with cooking spray and heat over medium-high heat.
- Pour 1/4 cup of the batter into the pan to form small pancake.
- Repeat as necessary, but don't crowd the pan.
- Cook on the first side until golden brown.
- Flip over and cook about another minute or so until cooked through.
- Remove from pan and keep warm.
- Serve with marinara sauce, sour cream, or over pasta.
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