https://images.sweetauthoring.com/recipe/118560_977.jpg

Zucchini Pancakes

Prep time

10 min

Total time

50 min

Servings

Makes 4 servings.

Featured products

Ingredients

2 zucchini, trimmed, coarsely grated (about 4 cups)
1 tsp. salt
2 eggs, beaten
2 green onions, finely chopped
1/4 cup grated Parmesan cheese
1/4 tsp. black pepper
10 RITZ Crackers, finely crushed (about 1/3 cup)
2 Tbsp. canola oil, divided
1/4 cup sour cream

Preparation

Heat oven to 225ºF.
Place zucchini in colander; sprinkle with salt. Let stand 20 min. to drain. Use hands to squeeze as much liquid as possible from zucchini; place zucchini on double thickness of paper towels to drain. Mix eggs, onions, Parmesan and pepper in medium bowl. Stir in zucchini and cracker crumbs.
Heat 2 tsp. oil in large nonstick skillet on medium heat. To make 4 pancakes, spoon zucchini mixture into skillet, using about 3 Tbsp. zucchini mixture for each pancake; flatten each with back of spatula to make 3-inch round. Cook 3 min. on each side or until golden brown on both sides. Transfer to ovenproof platter; place in oven to keep warm. Repeat with remaining oil and zucchini mixture.
Serve topped with sour cream.

Recipe Tips

Serving SuggestionFor a delightful brunch idea, serve Zucchini Pancakes with a seasonal fruit salad!

118560

Nutrition Information

Nutrition per serving:

Calories

220
Total Fat

17g
Saturated Fat

5g
Cholesterol

125mg
Sodium

850mg
Total Carbohydrate

11g
Dietary Fiber

2g
Total Sugars

4g
Includes Added Sugars

n/a
Protein

9g
Vitamin A

10%DV
Vitamin C

20%DV
Vitamin D

n/a
Calcium

15%DV
Iron

8%DV
Potassium

n/a

n/a indicates that data is not available

Choose to eat safely!

Click here to learn more.

We are using cookies in order to facilitate your navigation. By continuing to navigate on this website or clicking on the close button you accept our policy regarding the usage of cookies. Read our Privacy Policy to learn more.