Zucchini Pancakes

A combination of zucchini and buckwheat make these a delicious appetizer.
By Sherron Watson

I love zucchini. I find that I add it to hamburger to stretch out my organic, grass fed beef. I add it to cakes and breads. I enjoy it sauteed, steamed and in casseroles. Zucchini, in my family, is a favorite vegetable.

These little pancakes remind me of a potato latke because the veggies are grated, fried in oil and can be served with a delicious topping. I used a bit of sourcream with a dash of horseradish and found it to be the perfect companion to these zucchini pancakes.

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Zucchini Pancakes
 
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Cook Time
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A combination of zucchini and buckwheat make these a delicious appetizer.
Author:
Recipe Type: Appetizer
Serves: 8
Ingredients
  • 2-3 whole zucchini's, shredded, 4 cups total
  • ¼ cup red onion, shredded
  • 1 egg
  • ¼ cup of flour or buckwheat
  • ¼ teaspoon of baking soda
  • ¼ teaspoon garlic powder
  • ¼ cup grated parmesan cheese
  • salt and pepper to taste
  • oil for frying
Instructions
  1. Using a thin dish towel, add the grated zucchini and red onion. Wring out all water until you have a very dry mixture.
  2. Combine the zucchini and red onion with the remaining ingredients (except oil for frying).
  3. Heat oil in frying pan until hot.
  4. Using a spoon, scoop small piles of mixture into the oil. Fry on each side until golden brown.
  5. Remove to a cooling rack lined with paper towels.
  6. Serve immediately with your favorite sauce.
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