Mom's Zucchini Pancakes

Mom's Zucchini Pancakes

71
Suefood 0

"I am 'Mom' and I have been making these for years. My whole family just loves them. Serve with a small dollop of sour cream. They go fast!"

Ingredients

30 m servings 197 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 376 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Reviews

71
  1. 89 Ratings

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Soo good! I added a pinch of pepper and used a grated sweet onion, then put on the grill like a regular pancake. It only made 6 regular size pancakes so it left us wishing we had more!

DELICIOUS! I squeezed my zucchini dry instead of using the paper towels and added some garlic powder and black pepper to the mix. Also, I ised vidalia onion instead of green b/c that's what I ha...

Delish! I decided to make these because I didn't have the ingredients for anything else, and I am so glad I did! Savory and simple. I will be eating these for years to come!