MOM'S ZUCCHINI PANCAKES
I am 'Mom' and I have been making these for years. My whole family just loves them. Serve with a small dollop of sour cream. They go fast!
Provided by Suefood
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 30m
Yield 5
Number Of Ingredients 9
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.
Nutrition Facts : Calories 196.6 calories, Carbohydrate 11.8 g, Cholesterol 77.9 mg, Fat 14.3 g, Fiber 1 g, Protein 6 g, SaturatedFat 3.1 g, Sodium 375.7 mg, Sugar 1.1 g
ZUCCHINI PANCAKES
Provided by Molly O'Neill
Categories easy, quick, side dish
Time 25m
Yield Four to six servings
Number Of Ingredients 10
Steps:
- To dry-roast the peanuts, heat a wok or heavy skillet over high heat for 30 seconds. Turn the heat very low. Add the nuts and spread in a single layer. Cook, stirring often with a spatula, until the nuts turn brown, about 12 minutes. Let cool. Place the peanuts between 2 sheets of waxed paper and coarsely crush with a rolling pin. Set aside.
- In a medium bowl, whisk together the eggs, wine and soy sauce. Add the sugar, salt, pepper and flour and whisk until smooth. Stir in the zucchini and peanuts.
- Heat the oil in a 10-inch nonstick skillet over medium-high heat. When hot, spoon in batter and spread it to the rim. Cook until browned on the bottom, about 3 minutes. Run a spatula under the edge of the pancake to loosen. Slide it out onto a large plate. Cover with another large plate, turn it over and slide the pancake back into the skillet and cook the other side until browned, another 1 1/2 minutes. Cut into wedges and serve immediately.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 317 milligrams, Sugar 2 grams, TransFat 0 grams
ZUCCHINI PANCAKES
This is a great vegetarian pancake, easy to make and is delicious. This recipe was passed to my Mother over 100 years ago and has been a favorite of the families.
Provided by William Uncle Bill
Categories Breakfast
Time 35m
Yield 16 pancakes, 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 363, Fat 26.8, SaturatedFat 10.3, Cholesterol 216.5, Sodium 831.7, Carbohydrate 21.8, Fiber 1.3, Sugar 2.3, Protein 9.6
ZUCCHINI PANCAKES
These zucchini pancakes make a fresh, flavorful, and light dish that's perfect for a meal for one-or a nice appetizer at a dinner party. The pancakes are beautifully green and easy to make in about 30 minutes.
Provided by Amanda Hesser and Merrill Stubbs
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Grate the zucchinis and potato using the large hole grater: you should have 2 cups of grated zucchini and a ½ cup of grated potato. (Save remaining zucchini and potato for another use.) Salt generously. Put mixture in a colander lined with a tea towel and let rest for at least 15 minutes to drain out the moisture. This will help the pancakes hold together.
- In a small bowl, beat the egg. Add parsley, lemon zest, and a pinch of salt and set aside. Roll and squeeze zucchini/potato mixture in the tea towel to release the moisture. Combine egg mixture with zucchini-potato mixture; add breadcrumbs as needed to absorb excess liquid.
- In a skillet, melt 1 tablespoon butter over medium heat until sizzling. Drop ¼ cup-sized balls into skillet; do not overcrowd. Using a spatula, flatten the balls into thin discs for crispier results. Once the first side has browned, about 2 minutes, add another tablespoon of butter, flip the pancake, and continue to cook on the other side, about 2 minutes more, until both sides are browned and crisp. Transfer to a plate lined with paper towels and season with a pinch of salt. Repeat until you've made all the pancakes. Serve immediately, accompanied by sour cream or plain Greek yogurt.
ZUCCHINI PANCAKES
Make and share this Zucchini Pancakes recipe from Food.com.
Provided by foodart
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 165.8, Fat 15.1, SaturatedFat 2.2, Cholesterol 46.5, Sodium 69.4, Carbohydrate 5.6, Fiber 0.9, Sugar 2, Protein 2.9
ZUCCHINI BREAD PANCAKES
When there is an abundance of zucchini in the peak of summer, one of the best uses is to turn it into a quick bread. We've taken that delicious baked good a step further and turned it into pancakes. The batter comes together quickly and you can feel good about eating zucchini for breakfast. Make sure you wring out as much water from the shredded zucchini as possible to prevent the pancakes from getting soggy.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 200 degrees F and set a wire rack inside a rimmed baking sheet.
- Spread the walnuts in a single layer on another rimmed baking sheet. Bake, shaking halfway through, until toasted and fragrant, about 35 minutes. Let cool, then chop. Do not turn off the oven.
- Meanwhile, line a medium bowl with a kitchen towel. Grate the zucchini in a food processor using the grater attachment to yield 2 cups (see Cook's Note). Transfer the grated zucchini to the towel-lined bowl and gather the sides to make a bundle. Squeeze out as much liquid from the zucchini as possible. Discard the liquid and set the zucchini aside.
- Whisk together the all-purpose flour, whole wheat flour, baking powder, cinnamon, baking soda and kosher salt in another medium bowl.
- Whisk together the buttermilk, brown sugar, melted butter, vanilla and egg in a large bowl. Stir in the grated zucchini. Fold in the flour mixture until just combined. Let the batter rest for 10 minutes.
- Heat a large nonstick skillet over medium-low heat and lightly grease with vegetable oil. Ladle 1/4 cup of the batter onto the skillet to make a pancake (the batter is fairly thick, so you may need to spread it a bit). Make 1 or 2 more pancakes, taking care to space them apart evenly. Cook until the edges begin to brown and bubbles break the surface of the pancakes, 2 to 3 minutes. Flip with a spatula and cook 2 to 3 minutes more. Transfer to prepared rack and place in the oven to keep warm. Repeat with the remaining batter, adding more oil to the skillet as needed.
- Serve the pancakes warm with salted butter, the toasted chopped walnuts and maple syrup.
POTATO ZUCCHINI PANCAKES WITH YOGURT SAUCE
Provided by Michael Symon : Food Network
Categories appetizer
Time 1h
Yield 4 servings (8 pancakes)
Number Of Ingredients 14
Steps:
- Set up your grill for even medium-high heat by building coals evenly on the bottom of the grill.
- Place the shredded zucchinis and potatoes into a tea towel and wring as much moisture out as you can. Set aside. In a large mixing bowl, combine the eggs, flour, scallions, dill and lemon zest and sprinkle with salt and pepper. Add the zucchinis and potatoes and mix to combine. Using a 1/3 cup measure, scoop the mixture into balls on a cookie tray.
- Place a large cast-iron pan on the grill and add a good splash of oil (it should be 1- to 1 1/2-inches deep in the pan). Set a cooling rack in a sheet tray and set aside.
- Bring the oil to 350 degrees F, then add 3 balls to the pan and flatten into pancakes. Brown and crisp on one side, 2 to 3 minutes, then flip and brown and crisp on the other side, 1 to 2 minutes. Remove to the cooling rack set and season with salt. Repeat with the remaining potato pancakes, adding more olive oil to the pan as needed.
- For the yogurt sauce: In a small mixing bowl, whisk together the yogurt, chives, olive oil, lemon zest and lemon juice. Season with salt and pepper. Serve the potato zucchini pancakes with a dollop of yogurt sauce.
ZUCCHINI PANCAKES
Provided by Ina Garten
Categories side-dish
Time 24m
Yield 10 (3-inch) pancakes
Number Of Ingredients 8
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.
ZUCCHINI BREAD PANCAKES
I love zucchini, and it's always fun to find new ways to use it. I added my favorite zucchini bread ingredients, cinnamon and vanilla, to a fluffy pancake recipe! If you like nuts in your quick breads, you may try adding 1/4 cup of chopped walnuts or pecans to your batter.
Provided by Tammy Lynn
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Add lemon juice to a cup of milk. Set aside until milk starts to curdle, 5 to 10 minutes.
- Combine flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl. Make a well in the center. Pour in curdled milk, egg, melted butter, and vanilla extract. Stir with a spoon or whisk until the batter is just combined. Add shredded zucchini and mix until well incorporated.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface, about 2 minutes. Flip with a spatula, and cook until browned, about 2 more minutes.
Nutrition Facts : Calories 305.1 calories, Carbohydrate 47.3 g, Cholesterol 66.6 mg, Fat 8.7 g, Fiber 1.9 g, Protein 8.9 g, SaturatedFat 4.9 g, Sodium 617.4 mg, Sugar 10.1 g
SIMPLE ZUCCHINI PANCAKES
Only 5 ingredients plus oil to fry. Serve with sour cream. From a cookbook called Favorite Recipes by St. Mary's Ladies Guild (Carpatho Russian Orthodox) in Endicott, NY. Submitted by Mary Hiznay.
Provided by Oolala
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
OLD JERUSALEM ZUCCHINI PANCAKES
Provided by Joan Nathan
Time 1h
Yield 20 patties
Number Of Ingredients 8
Steps:
- Grate the unpeeled zucchini, place over a strainer, sprinkle with salt and drain for a half-hour. Squeeze to remove remaining liquid.
- In a mixing bowl, place the zucchini, salt and pepper, onion, parsley, dill, eggs, matzoh meal and 1 tablespoon oil. Form into small patties.
- In a heated skillet, pour a thin layer of vegetable oil. When sizzling, fry the pancakes for a few minutes on each side. Drain and serve.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 5 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 643 milligrams, Sugar 6 grams, TransFat 0 grams
ZUCCHINI-CURRANT PANCAKES
Aunt Jemima's Pancake Flour, first marketed in 1899, was America's original ready-mix food. Until the mix became nationally available in 1910, Americans thought of pancakes only as a hearty wintertime breakfast. But with the convenience offered by a mix, flapjacks were established as a quick anytime meal. Here, we've taken a few modern liberties with the favorite breakfast standby, with great results.
Yield Makes 12 pancakes
Number Of Ingredients 15
Steps:
- Preheat oven to 200°F. Whisk first 7 ingredients in large bowl. Whisk buttermilk, 3/4 cup oil and eggs in medium bowl. Add to dry ingredients and mix just until blended but still lumpy. Fold in zucchini and currants.
- Heat griddle or heavy large skillet over medium heat. Brush lightly with vegetable oil. Working in batches, pour batter by 1/3 cupfuls onto griddle, spacing apart. Cook until bottoms are golden, about 2 minutes. Turn and cook until second sides are golden and pancakes are cooked through, about 2 minutes. Transfer to baking sheet; keep warm in oven. Serve hot with butter and syrup.
TURKISH ZUCCHINI PANCAKES
A delicious Mediterranean side dish--try it when you're in the mood for something a little different! Makes a good accompaniment to Lebanese chicken. Simple fare, fit for company!
Provided by Leslie in Texas
Categories Vegetable
Time 50m
Yield 20 pancakes
Number Of Ingredients 12
Steps:
- Place zucchini in colander, sprinkle with salt and let stand 30 minutes to drain.
- Squeeze zucchini between hands to remove liquid and then squeeze dry in several layers of paper towels.
- Combine zucchini, green onions, eggs, flour, chopped herbs, salt,and pepper in medium bowl and mix well.
- Fold in feta cheese.
- (Zucchini mixture can be prepared 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.) Fold walnuts into zucchini mixture.
- Preheat oven to 300°.
- Place baking sheet in oven.
- Cover the bottom of a large non-stick skillet with a thin layer of olive oil.
- Heat skillet over medium high heat.
- Working in batches, drop zucchini mixture into skillet by heaping tablespoonfuls.
- Fry until pancakes are golden brown and cooked through, about 3 minutes per side.
- Transfer to baking sheet in oven to keep warm.
- Serve pancakes hot.
Nutrition Facts : Calories 70.3, Fat 4.5, SaturatedFat 1.1, Cholesterol 45.6, Sodium 119, Carbohydrate 5, Fiber 0.9, Sugar 1, Protein 3.3
ZUCCHINI PANCAKE (PORTUGAL)
From Foods with a Foriegn Flavor textbook, posted for ZWT5... Contributed by Betty G. Alexander, Norwalk, CA
Provided by NELady
Categories Vegetable
Time 40m
Yield 1 skillet, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Slice zucchini thin (easiest if use food processor).
- Place salad oil in heavy 10-inch oven-proof skillet.
- Add zucchini, onion, green pepper and parsley flakes.
- Cook until zucchini is lightly browned and wilted.
- Add tomato sauce, basil and oregano.
- Simmer over low heat until mixture is moist, but not soupy.
- Beat eggs; add milk, salt and pepper.
- Pout over hot zucchini mixture.
- Cover and cook over low heat until eggs begin to set.
- Sprinkle with grated cheese and paprika.
- Slip under broiler until cheese is melted and lightly browned.
- Cut in wedges and serve.
Nutrition Facts : Calories 276.2, Fat 21.2, SaturatedFat 6.4, Cholesterol 193.9, Sodium 371, Carbohydrate 11.6, Fiber 2.7, Sugar 5.5, Protein 11.9
ZUCCHINI PANCAKES
Provided by Marian Burros
Categories easy, quick
Time 30m
Yield 16 to 20 pancakes
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 20, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 46 milligrams, Sugar 2 grams
ZUCCHINI PANCAKES
Categories Vegetable Appetizer Brunch Side Fry Quick & Easy Squash Zucchini Fall Summer Gourmet Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 8 to 10 pancakes, serving 4 as a side dish
Number Of Ingredients 6
Steps:
- Grate zucchini on the largest holes of a grater into a colander and combine well with salt. Let zucchini drain 30 minutes.
- Preheat oven to 200°F.
- Using hands, squeeze as much liquid from zucchini as possible. In a bowl stir together zucchini, onion, egg, bread crumbs, and pepper to taste until combined well.
- Lightly brush a 12-inch non-stick skillet with oil and heat over moderately high heat until hot but not smoking. Drop four 1/8-cup measures of zucchini mixture into skillet and with a spatula flatten into 1/4-inch-thick pancakes. Cook pancakes 2 to 3 minutes on each side, or until golden and cooked through, transferring pancakes to an ovenproof plate. Keep pancakes warm in oven while making more pancakes in same manner.
TURKISH ZUCCHINI PANCAKES
Categories Herb Vegetable Side Vegetarian Ramadan Feta Walnut Zucchini Pan-Fry Healthy Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes about 20
Number Of Ingredients 12
Steps:
- Place zucchini in colander. Sprinkle zucchini with salt and let stand 30 minutes to drain. Squeeze zucchini between hands to remove liquid, then squeeze dry in several layers of paper towels.
- Combine zucchini, chopped green onions, 4 eggs, flour, chopped dill, parsley, tarragon, 1/2 teaspoon salt and pepper in medium bowl. Mix well. Fold in crumbled feta cheese. (Zucchini mixture can be prepared 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.) Fold chopped walnuts into zucchini mixture.
- Preheat oven to 300°F. Place baking sheet in oven. Cover bottom of large nonstick skillet with olive oil. Heat skillet over medium-high heat. Working in batches, drop zucchini mixture into skillet by heaping tablespoonfuls. Fry until pancakes are golden brown and cooked through, about 3 minutes per side. Transfer each batch of pancakes to baking sheet in oven to keep warm. Serve pancakes hot.
ZUCCHINI PROTEIN PANCAKES
Protein pancakes to spice up the plain old protein powder and have something more satisfying than a shake. This recipe uses zucchini to keep the pancakes moist and delicious, and it's an easy way to sneak some veggies into your breakfast!
Provided by Max Hass
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 15m
Yield 1
Number Of Ingredients 7
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.
Nutrition Facts : Calories 363.9 calories, Carbohydrate 48.3 g, Cholesterol 186 mg, Fat 9.1 g, Fiber 6.8 g, Protein 28.8 g, SaturatedFat 2.2 g, Sodium 267.1 mg, Sugar 2.8 g
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