Zucchini Patties
Zucchini patties are a simple yet delicious way to enjoy fresh zucchini. Easy to whip up and full of flavor, they’re perfect for lunch, dinner, or even a snack.
Servings: 18 Pancakes
Calories: 84kcal
Equipment
- Frying pan
Ingredients
- 4 cups zucchini, grated, dried well
- 1 sprig rosemary, chopped
- 1 sprig thyme, chopped
- ¼ cup green onion, diced
- 4 large eggs, slightly beaten
- ½ cup Parmesan cheese, grated
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¼ cup sunflower oil
Instructions
- 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, rosemary, thyme, 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. Repeat!¼ cup sunflower oil
- Put the pancakes on a serving plate and garnish with green onions and serve with a dollop of sour cream.
Notes
Store leftovers in an airtight container in the fridge for 2-3 days. Reheat in the microwave.
Nutrition
Serving: 1Pancake | Calories: 84kcal | Carbohydrates: 6g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 43mg | Sodium: 151mg | Potassium: 101mg | Fiber: 1g | Sugar: 1g | Vitamin A: 151IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 1mg