Zucchini Parmesan Pancakes Recipes

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.

Steps:

• Using the large holes of a box grater, shred zucchini, potatoes, and onion onto a clean dish towel; squeeze out excess liquid. Transfer to a large bowl and stir in parsley, Parmesan, matzo meal, dill, sugar, lemon juice, garlic, eggs, and 1 teaspoon each salt and pepper.
• In a large nonstick skillet, heat oil over medium-high. In batches, drop mounds of zucchini mixture (2 tablespoons each) into skillet; flatten with a spatula and cook until golden brown on both sides, about 6 minutes total, flipping once. Drain on paper towels. Sprinkle with salt and serve warm with sour cream.

Steps:

• In a bowl, combine all ingredients except butter and oil.
• In a skillet, melt butter and oil to medium-high; drop zucchini mixture by cupfuls into skillet.
• Press lightly to flatten.
• Fry until golden brown and crispy, about 2 minutes on each side.
• Serve with sour cream if desired.

Steps:

• Shred the zucchini, place in a colander, add salt and let sit for about 15 minutes.
• Squeeze excess water out of the zucchini one handful at a time and transfer to a bowl. Add the egg, cheese, flours, scallion, baking powder, baking soda and salt. Mix well.
• Add oil to a skillet and warm over medium heat until hot. Add a heaping tablespoon of batter and spread into a circle. Cook about 4 minutes, until golden brown. Flip and cook about 3 minutes. Transfer to a plate and spread with butter, if wanted. Repeat until batter is gone.