“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.” - by Carol
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Grate zucchini and onion into a medium bowl, and drain off excess juices. Stir in the oregano and salt and pepper to taste.
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 94 cal
- 5%
- Fat
- 7.9 g
- 12%
- Carbs
- 5.8 g
- 2%
Based on a 2,000 calorie diet
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Reviews (18)
Rate This Recipe
"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 then mak..." See moree the pancakes. "
ILLYSA
"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", a yidd..." See moreish word that is loosely translated as pancake. A latke is not a flour pancake, it is a vegetable pancake-like thing. Latkes don't hold together like a smooth pancake, even when made with potatoes - instead they have bits of vegetable that stick out, turn crispy, fall apart. So, you have to imagine you're living in Eastern Europe to enjoy this simple vegetable recipe or, if you really want a pancake, add flour and egg. Good luck!"
Dee-nice
"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 was b..." See morerowned. When I drained the zucchini and then added the sale as per directions I had a soupy mess. I also browned in extra virgin olive oil with a little butter and it intensified the flavor-great!"
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