How to Make Mom's Zucchini Pancakes - A Step-by-Step Guide

There's nothing quite like the comfort and nostalgia of homemade family recipes, and for many, those recipes often center around the delicious and versatile zucchini. One beloved recipe that has been passed down through generations is "Mom's Zucchini Pancakes." These savory pancakes are a fantastic way to utilize an abundance of summer zucchinis and are a perfect addition to any brunch or meal.

What makes "Mom's Zucchini Pancakes" so special is that they are not only incredibly tasty,...

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Ingredients

  • 2 cups grated zucchini
  • 2 large eggs, slightly beaten
  • 2 tablespoons chopped green onion
  • 1/2 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 pinch dried oregano
  • 1/4 cup vegetable oil, or as needed

Information

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Servings: 5
  • Yield: 20 pancakes

  • Blot grated zucchini with paper towels to remove moisture. Stir together zucchini, eggs, and green onion in a large bowl. Mix together flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir into zucchini mixture until batter is just moistened.
  • Heat 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

    197 cal.

    • Total Fat: 14g
    • Saturated Fat: 3g
    • Cholesterol: 78mg
    • Sodium: 376mg
    • Total Carbohydrate: 12g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 6g
    • Vitamin C: 8mg
    • Calcium: 96mg
    • Iron: 1mg
    • Potassium: 174mg