Barbs Zucchini Pancakes Food

SIMPLE ZUCCHINI PANCAKES

Steps:

• Mix all ingredients in a bowl thoroughly.
• Heat the oil in a frying pan and fry like you would any other pancake on both sides.
• Remove from pan to drain and serve with sour cream.

BARB'S ZUCCHINI PANCAKES

Steps:

• Grate zucchini.
• Chop onion, add to zucchini.
• Add beaten eggs, Bisquick, parmesan cheese, garlic powder, salt and pepper; mix well.
• Fry as pancakes on hot greased griddle or skillet.
• Serve as a side dish.

BARB'S ZUCCHINI PATTIES

Steps:

• Grate zucchini, no need to peel or seed unless seeds are large; sprinkle zucchini with salt; let set 15 to 20 minutes, then drain WELL.
• Add the beaten egg, bisquick, Parmesan cheese, garlic powder, salt& pepper to the drained zucchini and mix well, batter will not be stiff or real thick.
• Using a large skillet heat, add oil enough to fry patties, Drop by tablespoon to make a pattie about 2 to 3 inches in diameter, cook over mediun heat until browned on each side, about 3 to 4 minutes each side.
• Place patties between paper towels. Keep warm in oven until ready to serve, Enjoy.

ZUCCHINI PANCAKES

Steps:

• Wash and shred zucchini on a fine shredder (DO NOT PEEL).
• In a large mixing bowl, beat eggs; add shredded zucchini and mix well using a fork.
• Add flour, sugar, salt and olive oil and stir well to blend.
• Finally, add baking powder and mix using a spoon (Batter consistency should be like heavy whipping cream).
• Preheat griddle to 425- 450°F.
• If using a heavy duty frying pan, heat to medium-high heat; adjust heat if necessary.
• Rub grill or frying pan with oil before cooking each batch of pancakes.
• Spoon batter onto hot griddle (about 2 tablespoons for each pancake).
• Cook until bubbles on the top of the pancake almost stop, about 1 1/2 minutes; turn pancake over and continue to cook for another 1 to 1 1/2 minutes or until pancakes are done.
• When done, rub pancakes with melted butter and place in a preheated 250 F oven to keep warm until the remainder are cooked, or serve immediately.
• Serve with your choice of jams or syrups.
• Also very good with sour cream or yogurt along with your choice of jams or syrups, or you can eat them just plain.
• These pancakes are delicious for breakfast, brunch or just as a snack anytime.

ZUCCHINI PANCAKES

Steps:

• Preheat the oven to 300 degrees F.
• Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
• Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

SAVORY ZUCCHINI PANCAKES (LOW-CARB)

Steps:

• Grate Zucchini.
• Put in colander in sink and let sit for about 30 minutes to drain.
• Squeeze out remaining liquid.
• Transfer grated zucchini to a large bowl.
• Chop onion and add to zucchini.
• Add beaten eggs, soy flour, parmesan cheese, garlic powder, salt and pepper.
• Mix well.
• Form into pancake sized rounds in buttered frying pan or griddle and gently flatten with spattula.
• Cook (flipping once) on Medium/medium-low until golden brown on each side.
• Keep warm in 250 degree oven (on a plate) until all are finished.
• Serve with sour cream as main dish or side dish.
• We warmed up some sliced ham in the frying pan and served with the pancakes for a tasty and filling low carb meal!

MOM'S ZUCCHINI PANCAKES

Steps:

• Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and onion in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir mixture into zucchini until batter is just moistened.
• Heat vegetable oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.

ZUCCHINI PANCAKES

Steps:

• Wash, trim and grate zucchini, using grating blade of food processor. Place in strainer and allow to drain.
• Finely chop onion using steel blade in food processor.
• Squeeze zucchini in your hands to remove excess moisture. Press onion in strainer to remove excess moisture.
• Combine zucchini, onion, flour, egg whites, thyme, salt and black pepper, and mix well.
• Shape into small pancakes.
• Quickly fry in hot oil.
• Serve with nonfat yogurt.

HEALTHY ZUCCHINI PANCAKES

Steps:

• Shred zucchini using the large holes on a grater and place into a colander.
• Sprinkle with the salt and toss.
• Let shredded zucchini and salt sit to drain for about a half hour to an hour if it is really humid.
• Preheat oven, which will be used to keep cooked pancakes warm until done, to 200 degrees.
• Press as much of the water out of the zucchini that you can.
• Mix all of the ingredients except the oil in a large bowl.
• Lightly brush some of the vegetable oil on the bottom of your skillet.
• Heat skillet until it is very hot, but not to the point that the oil smokes.
• Drop a heaping tablespoon of mixture into the skillet and press flat with your spatula.
• Repeat two to three more times in the same skillet.
• Cook this for about three minutes before flipping to the other side to cook for another two to three minutes.
• The pancakes are done when their outsides are crispy and light brown.
• When first batch of pancakes are done cooking, put them on an oven-safe plate or casserole dish and place them in the oven.
• Apply another coat of oil to your pan and cook another batch.
• Repeat until you've run out of mix.
• Serve with some green chile salsa, or sour cream, or eat plain.

LOW CARB ZUCCHINI PANCAKES

Steps:

• Squeeze grated zucchini in paper towels to release as much water as possible. Spread zucchini on fresh paper towels and sprinkle with salt; let sit for 30 minutes to release additional water; squeeze again.
• Mix Parmesan cheese, eggs, green onions, garlic, basil, nutmeg, onion powder, and black pepper in a bowl; add zucchini. Stir to combine.
• Heat butter and olive oil in a frying pan over medium heat. Form golf ball-sized zucchini patties and place in hot frying pan. Fry until browned, 2 to 3 minutes per side.

ZUCCHINI PROTEIN PANCAKES

Steps:

• Place oats in a blender; blend until gritty, 3 to 4 pulses. Transfer oats to a bowl.
• Stir zucchini, egg, coconut flour, protein powder, and stevia into oats; mix well to combine into a batter.
• Heat a skillet over medium heat; spray with cooking spray. Pour batter into skillet; cook until edges look dry, about 3 minutes. Flip; cook for 2 minutes.

ZUCCHINI PANCAKES

Steps:

• Tightly wrap the lightly salted grated zucchini in cheesecloth or a kitchen towel; squeeze out excess liquid (salt will reduce bitterness).
• Remove zucchini to a large mixing bowl.
• Add beaten egg, baking powder and pepper.
• Mix thoroughly and let stand for at least 15 minutes.
• Heat oil in a non-stick frying pan to medium high heat.
• Right before frying, whisk in the 2 tablespoons of flour to bind mixture. Drop mixture into hot oil and form into small cakes (3" in diameter).
• Cook until lightly browned on each side; avoid burning edges.