Zucchini and Onion Pancake

Zucchini and Onion Pancake

20
Carol 0

"I like to grate & freeze zucchini. Just be sure to drain well before using. Also you can slice & freeze separate slices on a cookie sheet and then put into bags and they won't stick together."

Ingredients

30 m {{adjustedServings}} servings 94 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 94 kcal
  • 5%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 65 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Grate zucchini and onion into a medium bowl, and drain off excess juices. Stir in the oregano and salt and pepper to taste.
  2. Heat a frying pan over medium high heat and melt butter in the pan. When butter has coated the pan, arrange the zucchini in a flat layer over the bottom of the pan. Fry until golden brown on both sides, about 5 minutes per side. Serve warm.
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Reviews

20
  1. 23 Ratings

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Just a hint about zucchini: if you sprinkle salt on the grated zucchini and let it sit for about 30 minutes in a strainer it will release a LOT of excess water. Pat it with some paper towels th...

In response to the criticism that the "pancakes" do not hold together: the challenge is not with the recipe it's with expectations set up by the name pancakes. This is a recipe for a "latke", ...

I gave this a 3 as is but made it again today with some additions/changes and give it a 5 now! I added 2 beaten eggs to the zucchini and onion mixture and held off using the salt until one side...