Zucchini Pancakes

Lately I've seen recipes for zucchini pancakes everywhere, so we decided to try them tonight. Yum! They could easily fit into a breakfast or dinner menu! This recipe came from Better Homes and Gardens, July 2007.


5 cups shredded zucchini
3/4 tsp. salt
3 eggs
1 clove garlic, minced
3/4 cup flour
1/2 cup grated Parmesan cheese
1 TBSP finely chopped onion
1/4 tsp. black pepper
sour cream (optional)

1. Toss zucchini with salt. Place in colander and let sit for 15 minutes with a plate or something putting weight on it. After the 15 minutes, squeeze as much liquid out as you humanly can.
2. In a bowl beat eggs and garlic. Stir in flour, cheese, onion, and pepper just until moistened (batter will be lumpy). Stir in zucchini just until combined.
3. For each pancake, spoon 1 heaping TBSP batter on hot lightly oiled griddle or skillet, spread to 3-inch circle. Cook over medium heat 2 to 3 minutes on each side or until pancake is golden brown.
4. Serve topped with sour cream or plain. Or cool, layer in freezer container with waxed paper, and freeze up to 3 months.
5. To reheat, preheat oven to 425. Place frozen pancakes in single layer on greased baking sheet. Bake, uncovered, 8 to 10 minutes or until hot and slightly crisp.