Zucchini Pancakes With Chicken Sauce Recipes

ZUCCHINI CHEDDAR PANCAKES

Steps:

• Place grated zucchini in a colander. Sprinkle with salt and let sit for 10 minutes allowing excess moisture to drain off zucchini.
• Squeeze zucchini and place in a clean, dry towel. Squeeze off all excess moisture. Place zucchini in a mixing bowl.
• Sprinkle flour over zucchini and toss to coat.
• Mix in cheese.
• Add eggs and mix until incorporated.
• Mix in salt and pepper.
• Place heaping scoops of mixture onto a hot, greased skillet. Flatten out scoop to make a flat pancake.
• Cook for approximately 3 minutes per side.
• Serve with cilantro lime crema or maple syrup!

ZUCCHINI PANCAKES WITH CHICKEN SAUCE

Steps:

• Melt 1 tablespoon margarine in a saucepan over medium heat; cook and stir onion and celery until tender, about 5 minutes. Stir cream of chicken soup and milk into the skillet until well mixed. Add cooked chicken and simmer until hot. Cover and keep warm over low heat until ready to use.
• Stir eggs, flour, Parmesan cheese, parsley, chives, and zucchini together in a large bowl.
• Melt remaining 1 tablespoon margarine in a large skillet over medium-high heat. Place 1/4 cup scoops of the zucchini mixture in the skillet in batches, flattening each mound slightly to form a pancake. Pan-fry until golden brown, 5 to 6 minutes per side.
• Spoon chicken sauce over zucchini pancakes to serve.

ZUCCHINI PANCAKES

Steps:

• Preheat the oven to 300 degrees F.
• Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
• Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

ZUCCHINI PANCAKES WITH CHICKEN SAUCE

Steps:

• Melt 1 tablespoon margarine in a saucepan over medium heat; cook and stir onion and celery until tender, about 5 minutes. Stir cream of chicken soup and milk into the skillet until well mixed. Add cooked chicken and simmer until hot. Cover and keep warm over low heat until ready to use.
• Stir eggs, flour, Parmesan cheese, parsley, chives, and zucchini together in a large bowl.
• Melt remaining 1 tablespoon margarine in a large skillet over medium-high heat. Place 1/4 cup scoops of the zucchini mixture in the skillet in batches, flattening each mound slightly to form a pancake. Pan-fry until golden brown, 5 to 6 minutes per side.
• Spoon chicken sauce over zucchini pancakes to serve.

ZUCCHINI PANCAKES WITH CHICKEN SAUCE

Steps:

• Melt 1 tablespoon margarine in a saucepan over medium heat; cook and stir onion and celery until tender, about 5 minutes. Stir cream of chicken soup and milk into the skillet until well mixed. Add cooked chicken and simmer until hot. Cover and keep warm over low heat until ready to use.
• Stir eggs, flour, Parmesan cheese, parsley, chives, and zucchini together in a large bowl.
• Melt remaining 1 tablespoon margarine in a large skillet over medium-high heat. Place 1/4 cup scoops of the zucchini mixture in the skillet in batches, flattening each mound slightly to form a pancake. Pan-fry until golden brown, 5 to 6 minutes per side.
• Spoon chicken sauce over zucchini pancakes to serve.

ZUCCHINI PANCAKES WITH CHICKEN SAUCE

Steps:

• Melt 1 tablespoon margarine in a saucepan over medium heat; cook and stir onion and celery until tender, about 5 minutes. Stir cream of chicken soup and milk into the skillet until well mixed. Add cooked chicken and simmer until hot. Cover and keep warm over low heat until ready to use.
• Stir eggs, flour, Parmesan cheese, parsley, chives, and zucchini together in a large bowl.
• Melt remaining 1 tablespoon margarine in a large skillet over medium-high heat. Place 1/4 cup scoops of the zucchini mixture in the skillet in batches, flattening each mound slightly to form a pancake. Pan-fry until golden brown, 5 to 6 minutes per side.
• Spoon chicken sauce over zucchini pancakes to serve.