ZUCCHINI-PARMESAN PANCAKES
Karen Bernhardt Toolan of Clifford Township, Pennsylvania, sent us this recipe for her twist on potato pancakes. She says, "These are great as a side dish at dinner, with fried eggs for breakfast, or as an appetizer with sour cream for dipping." Matzo meal, easy to find around Passover, makes them nice and crisp.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 40m
Yield Makes 24
Number Of Ingredients 14
Steps:
- Using the large holes of a box grater, shred zucchini, potatoes, and onion onto a clean dish towel; squeeze out excess liquid. Transfer to a large bowl and stir in parsley, Parmesan, matzo meal, dill, sugar, lemon juice, garlic, eggs, and 1 teaspoon each salt and pepper.
- In a large nonstick skillet, heat oil over medium-high. In batches, drop mounds of zucchini mixture (2 tablespoons each) into skillet; flatten with a spatula and cook until golden brown on both sides, about 6 minutes total, flipping once. Drain on paper towels. Sprinkle with salt and serve warm with sour cream.
Nutrition Facts : Calories 195 g, Fat 10 g, Fiber 3 g, Protein 7 g, SaturatedFat 2 g
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Buntu Blessings
[email protected]These pancakes were a bit too salty for my taste. I think I'll use less salt next time.
Zahidul Gaming
[email protected]These pancakes were easy to make and they tasted great. I'll definitely be making them again.
MAKHTUM__RAHIQUE
[email protected]I'm not a big fan of pancakes, but these zucchini parmesan pancakes were surprisingly good. I'll definitely make them again.
Dylan Boyer
[email protected]These pancakes were delicious! I served them with a side of fruit and they were the perfect healthy breakfast.
Stefanie Zayas
[email protected]These pancakes were a bit too thick for my taste. I think I'll make them thinner next time.
Faten Alkhlaela
[email protected]I love these pancakes! They're so versatile. I've served them for breakfast, lunch, and dinner.
Padam Singh
[email protected]These pancakes were a bit too greasy for my taste. I think I'll try using less oil next time.
Jayden Ballinger
[email protected]I made these pancakes for my family and they loved them. They're a great way to get your kids to eat their vegetables.
Siciid Maseexde
[email protected]These pancakes were easy to make and they tasted great. I'll definitely be making them again.
MD jummon Ahmed
[email protected]I'm not a big fan of zucchini, but these pancakes were surprisingly good. I'll definitely make them again.
Abdulrahman Babangida
[email protected]These pancakes were delicious! I served them with a side of sour cream and they were perfect.
NOZIPHO ALEXIA JOJO
[email protected]I had trouble getting the pancakes to flip without breaking. I think I'll try cooking them on a lower heat next time.
Mr Tanvirul FF
[email protected]These pancakes were a bit bland for my taste. I think I'll add some more herbs and spices next time.
Jaye Stovall Akintonde
[email protected]I love these pancakes! They're a healthy and delicious way to get your veggies in. I often add some chopped spinach or kale to the batter for an extra boost of nutrition.
Oh Senda
[email protected]These pancakes were easy to make and tasted amazing. I used a little less cheese than the recipe called for and they were still cheesy and delicious.
Yunex Pro
[email protected]I've made these pancakes several times now and they always turn out great. They're a great way to use up leftover zucchini and they're always a crowd-pleaser.
Geneive Acosta
[email protected]These zucchini parmesan pancakes were a hit with my family! They were crispy on the outside and fluffy on the inside, with just the right amount of cheese. I served them with a side of marinara sauce and they were absolutely delicious.