These Zucchini pancakes are savory and make a great side dish or appetizer! they’re pretty easy to whip up, crisp on the outside, with delectable veggies, and cheese folded into their tender inside.
Grate the zucchini, place it in a large colander, and press down on the zucchini with your hand to get rid of all the liquids.
4 cups zucchini
In a large bowl, mix together the strained zucchini, flour, eggs, Parmesan cheese, onion, baking powder and salt until combined.
¼ cup green onion, 4 large eggs, ½ cup Parmesan cheese, 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
Heat the oil in a large skillet over medium heat; scoop about ¼ cup of the zucchini mixture onto the hot skillet, and cook for 3-4 minutes on each side or until golden brown.
¼ cup vegetable oil
Repeat, put the pancakes on a serving plate and garnish with green onions and serve with a dollop of sour cream.
Notes
To make this recipe gluten-free, substitute the all-purpose flour for gluten-free flour.