Creamy Zucchini Pancakes Recipes

MOM'S ZUCCHINI PANCAKES

Steps:

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

CREAMY ZUCCHINI

Steps:

• In a large skillet, saute zucchini in oil for 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Drain; remove zucchini mixture with a slotted spoon and keep warm., In the same skillet, combine cream cheese and cream; cook and stir over low heat until smooth. Stir in the Parmesan cheese. , Return zucchini mixture to the pan. Cook and stir 1-2 minutes longer or until heated through. Sprinkle with the salt, pepper, nutmeg and Swiss cheese.

EASY ZUCCHINI CARROT PANCAKES

Steps:

• Using a food processor with a grater (shredder) attachment (or a box grater), shred the zucchini and place it in a fine mesh strainer (with a bowl below). Sprinkle salt over the zucchini and give it a gentle toss. Set aside for 10 minutes.
• In the meantime, prepare and measure the other ingredients (except the olive oil, salt and optional toppings *(see first note) and place them in a large bowl.Then, using your hands, squeeze the grated zucchini to drain excess liquid (it's okay if it is not completely dry) before adding it with the other ingredients.
• Combine the ingredients until well incorporated.
• Heat a large skillet on medium-high heat and add a tablespoon of olive oil, swirling the skillet to cover the surface. Scoop ⅓ cup of the mixture in the pan and gently press down with a spatula to form a pancake **(see second note). Repeat the process until the pan is filled with pancakes, but the pancakes are not touching.
• Pan-fry until golden-brown, about 3-4 minutes on each side. Transfer to a plate lined with a paper towel. Add another tablespoon of the olive oil to the skillet and repeat the frying process until the mixture runs out.
• Garnish with additional fresh parsley and serve with sour cream or plain Greek yogurt if you like. Best enjoyed immediately.

CREAMY ZUCCHINI PANCAKES

Steps:

• 1. Mix the first 7 ingredients together in a large bowl. (I wash my hands well and mix with my hands.)
• 2. Heat a large deep frying pan. Put enough canola oil in the frypan to cover the bottom and add a tablespoon of peanut oil. About halfway through cooking these, you will have to add more oil.
• 3. Drop about 1/3 cup of batter into the oil. Flatten slightly. I make them in batches of 3-4. Do not overcrowd the pan.
• 4. Fry till golden brown on one side, then flip and fry the other side. Watch for the sides to start browning, then tip upward to see if adequately browned.
• 5. When adequately brown remove from pan and drain on paper towel.
• 6. Serve immediately with your choice of toppings. I go with the traditional lite sour cream and applesauce. My dad used to eat all veggie pancakes with jelly. Enjoy. Seems to go quite well with Pabst Blue Ribbon beer!

ZUCCHINI-FETA PANCAKES TOPPED WITH SOUR CREAM

Steps:

• Put the zucchini in a fine-mesh sieve, sprinkle with 2 tsp salt, and let stand for 15-30 minutes. Squeeze out any excess liquid.
• In a small bowl, stir together the flour, baking powder, ¼ teaspoon pepper, and 1 teaspoon salt.
• In a separate medium sized bowl, stir together the zucchini, feta, egg yolks, green onions, and parsley. Stir in the flour mixture.
• In a clean bowl, beat the egg whites to soft peaks. Fold into the zucchini mixture.
• In a frying pan over medium heat, warm the olive oil. Drop 4 spoonfuls of batter into the pan, spreading them out slightly with your spoon so they are thin and round.
• Fry until crisp, about 1 1 /2 minutes per side. Transfer to paper towels, season with salt, and keep warm.
• Add more oil to the frying pan and fry the remaining batter.
• Serve topped with the sour cream.

SIMPLE ZUCCHINI PANCAKES

Steps:

• Mix all ingredients in a bowl thoroughly.
• Heat the oil in a frying pan and fry like you would any other pancake on both sides.
• Remove from pan to drain and serve with sour cream.

ZUCCHINI PANCAKES WITH BASIL CHIVE CREAM

Steps:

• Make basil chive cream:
• Blend sour cream, water, basil, chives, and salt in a blender until smooth and pale green. Chill until ready to serve.
• Make pancakes:
• Put zucchini in a colander and toss with salt. Let stand at room temperature 20 minutes, then wrap zucchini in a kitchen towel and twist towel to wring out as much liquid as possible. Transfer zucchini to a large bowl and stir in flour, sugar, and pepper.
• Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then gently fold into zucchini mixture.
• Heat 2 tablespoons oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 5, spoon 2 tablespoons batter per pancake into skillet, flattening slightly with back of spoon. Cook pancakes, turning once, until golden brown, about 3 minutes total, transferring as cooked to paper towels to drain and adding more oil to skillet as necessary.
• Serve immediately, with basil chive cream.

ZUCCHINI PANCAKES

Steps:

• Directions
• With the exception of the avocado oil, mix all pancake ingredients until combined. Add a bit more almond flour if needed until the batter looks dry.
• Heat the avocado oil in a nonstick pan. For each pancake, drop the batter by a large spoonful (an ice scooper works well). Flatten each pancake by lightly pressing down.
• Cook the pancakes on each side for 3 minutes, or until lightly browned. Put the pancakes on a paper towel-lined plate and microwave for 1 minute to finish cooking. Or heat oven to 350°F and place the pancakes on a silicone-lined sheet pan (or use parchment paper). Bake for 5 to 10 minutes until cooked through.
• In a small bowl, combine the yogurt, sour cream, and red pepper flakes. Plate the pancakes and serve with the dipping sauce. Enjoy!