Rating: 4.71 stars
197 Ratings
  • 5 star values: 159
  • 4 star values: 25
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 1

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!

Recipe Summary test

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
5
Yield:
20 pancakes
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

197 calories; protein 6g; carbohydrates 11.8g; fat 14.3g; cholesterol 77.9mg; sodium 375.7mg. Full Nutrition
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