How To Make Mom’s Zucchini Pancakes
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Serves:
Ingredients
- 2 cups grated zucchini
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 2 eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking oil for frying
Instructions
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Place grated zucchini in a colander and sprinkle with salt. Let it sit for 10 minutes to release excess moisture. Squeeze dry.
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In a large bowl, combine zucchini, flour, Parmesan cheese, green onions, garlic, eggs, salt, and black pepper. Mix well.
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Heat a thin layer of cooking oil in a large skillet over medium heat.
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Spoon about 1/4 cup of the zucchini mixture into the skillet and flatten with a spatula to form a pancake.
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Cook for about 3-4 minutes on each side until golden brown and crispy.
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Remove pancakes from skillet and drain excess oil on a paper towel-lined plate.
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Repeat with the remaining zucchini mixture, adding more oil to the skillet as needed.
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Serve the zucchini pancakes warm with sour cream or your favorite dipping sauce.
Nutrition
- Calories : 150kcal
- Total Fat : 6g
- Saturated Fat : 2g
- Cholesterol : 90mg
- Sodium : 350mg
- Total Carbohydrates : 18g
- Dietary Fiber : 2g
- Sugar : 3g
- Protein : 8g
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