Zucchini Pancakes (Savory)

By Hklbrries

Note: Don’t make up the batter until just before you intend to serve the pancakes.

Ingredients

• 3 cups (750 ml) coarsely grated unpeeled zucchini
• 1 tsp (5 ml) salt
• 3 eggs, beaten
• 2 tbsp (30 ml) freshly grated Parmesan cheese
• 2 large cloves garlic, crushed
• 1/2 cup (125 ml) chopped parsley
• 1/4 cup (50 ml) minced onion
• 1 tsp (5 ml) finely chopped fresh oregano or 1/4 tsp (1 ml) dried oregano
• 1/2 tsp (2 ml) freshly ground black pepper
• 3 tbsp (45 ml) all-purpose flour
• 3/4 tsp (4 ml) baking powder
• 1/4 cup (50 ml) vegetable oil
• Lemon wedges

Details

Servings 6

Preparation

Step 1

Place zucchini in a colander and sprinkle with salt. Let sit 20 to 30 minutes. Then press out as much moisture as possible. Mix with eggs, cheese, garlic, parsley, onion, oregano and pepper. Combine flour and baking powder and stir into zucchini mixture. Heat oil in a large skillet. Drop dough by tablespoonsful (15 ml) and brown lightly on both sides, about 3 minutes each side. Drain on towels. Serve immediately with butter and lemon wedges. Zucchini pancakes are good with broiled meat or chicken and a tomato salad.