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.

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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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Prep Time

15 mins

Cook Time

5 mins

Total Time

20 mins

 

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

Author: Sherron Watson

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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