Zucchini Pancakes (or Fritters)
Created by KatBritton on July 27, 2012
- Servings: 18-20
- Prep Time: 15m
- Cook Time: 4m
- Recipe #6028
Ingredients
- 2 cups grated zucchini
- 2 large eggs, slightly beaten
- 1 green onion, chopped
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil or oregano (both are great)
- Vegetable oil, as needed to fry the fritters
How to Make
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Step 1: Blot grated zucchini with paper towels to remove most of the moisture or as much as possible. 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
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Step 2: 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
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Step 3: Heat vegetable oil in a large skillet over medium-high heat (I use a cast-iron skillet). 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.
Nutritional Facts
- Serving Size: 1 (31.2 g)
- Calories 33.5
- Total Fat - 1.2 g
- Saturated Fat - 0.5 g
- Cholesterol - 24.4 mg
- Sodium - 32.7 mg
- Total Carbohydrate - 3.8 g
- Dietary Fiber - 0.3 g
- Sugars - 0.7 g
- Protein - 1.9 g
- Calcium - 23.6 mg
- Iron - 0.2 mg
- Vitamin C - 2.9 mg
- Thiamin - 0 mg