Mom's Zucchini Pancakes

Vegetable Side Dish - Side Dish

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!

Brief

Prep 20 mins

Cook: 10 mins

Total: 30 mins

Servings: 5

Yield: 20 pancakes

Mom's Zucchini Pancakes

Ingredients

2 cups grated zucchini

2 large eggs

slightly beaten

2 tablespoons chopped green onion

½ cup all-purpose flour

¼ cup grated Parmesan cheese

½ teaspoon baking powder

½ teaspoon salt

1 pinch dried oregano

¼ cup vegetable oil

or as needed

Side Dish

Directions

Step 1

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.

Step 2

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.

Nutritional Information

Mom's Zucchini Pancakes

Servings Per Recipe:5

Calories: 196.6

% Daily Value *

Protein: 6g 12%

Carbohydrates: 11.8g 4%

Dietary Fiber: 1g 4%

Sugars: 1.1g

Fat: 14.3g 22%

Saturated Fat: 3.1g 15%

Cholesterol: 77.9mg 26%

Vitamin A Iu: 243.2IU 5%

Niacin Equivalents: 2.2mg 17%

Vitamin B6: 0.1mg 9%

Vitamin C: 8.2mg 14%

Folate: 47.9mcg 12%

Calcium: 95.7mg 10%

Iron: 1.3mg 7%

Magnesium: 15.5mg 6%

Potassium: 173.7mg 5%

Sodium: 375.7mg 15%

Thiamin: 0.1mg 15%

Calories From Fat: 128.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.