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Ingredients
| all-purpose flour (unsifted): 1/2 cup |
| parmesan cheese (grated): 1/2 cup |
| dried oregano (ground): 1/2 tsp |
| salt (to taste) |
| black pepper (to taste) |
| zucchini squash (grated): 1 1/2 cups (shredded) |
| eggs: 1 (beaten) |
| onions (chopped): 2 Tbl |
| regular mayonnaise: 2 Tbl |
| salted butter: 2 Tbl (or margarine) |
| sour cream |
Zucchini Pancakes
Credit: AllRecipes
User rating:
"Flecks of zucchini give these savory, moist pancakes a pretty appearance. For a suppertime side dish, field editor Leann Meeds of Klamath Falls, Oregon suggests topping them with spaghetti sauce and Parmesan cheese."
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Prep Time
10 min -
Cook Time
10 min -
Servings
3 serving(s)
Tags
Directions
- In a bowl, combine the flour, Parmesan cheese, oregano, salt and pepper. Combine the zucchini, egg, onion and mayonnaise; stir into dry ingredients until well blended.
- In a large skillet, melt butter. Drop zucchini mixture by cupfuls into skillet; press lightly to flatten. Fry until golden brown, about 2 minutes on each side. Drain on paper towels. Serve with sour cream if desired.