Name: Zucchini Pancakes
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 1-1/2 cups shredded zucchini -; 1 large egg, lightly beaten -; 3 tablespoons grated Parmesan cheese -; 2 tablespoons biscuit/baking mix -; Dash pepper -; 1 tablespoon canola oil -; Sour cream, optional -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Zucchini Pancakes

1. 1-1/2 cups shredded zucchini -

2. 1 large egg, lightly beaten -

3. 3 tablespoons grated Parmesan cheese -

4. 2 tablespoons biscuit/baking mix -

5. Dash pepper -

6. 1 tablespoon canola oil -

7. Sour cream, optional -

How to cook deliciously - Zucchini Pancakes

1. Stage

Place the shredded zucchini in a colander over a plate, and let stand to drain. Squeeze the zucchini, and blot dry with paper towels or a clean kitchen towel. Editor's Tip: Draining the zucchini thoroughly is key to preventing soggy pancakes. Don't rush this step!

2. Stage

In a bowl, mix the egg, cheese, baking mix and pepper. Then add the shredded zucchini, and toss to coat.

3. Stage

In a large skillet, heat the oil over medium heat. Drop four pancakes into the skillet, and press lightly to flatten. Cook until golden brown, about two minutes per side. If desired, serve with sour cream. Editor's Tip: If your skillet is not very big, cook the pancakes in smaller batches. Crowding the skillet won't allow the pancakes to crisp and brown evenly.