Zucchini Pancakes

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Zucchini Pancakes

Good with chicken or meatloaf

Yield: 8 small pancakes


  • 1 medium zucchini, shredded (about 2 cups)
  • 2 tbsp chopped onion
  • 2 tbsp flour
  • 1/4 tsp salt
  • 1/4 tsp dried oregano leaves
  • dash black pepper
  • 1 tbsp chopped parsley
  • 1 egg, beaten
  • butter for frying


Toss zucchini and onion together in small bowl.

Sprinkle with flour, salt, oregano, black pepper and parsley. Mix with fork. Stir in beaten egg.

Using about 1/4 cup batter per pancake, drop onto a buttered skillet. Cook without crowding over medium heat 2 to 3 minutes per side or til golden brown and set.

Arrange on serving platter. Serve immediately.

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