The best delicious Zucchini Pancake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Zucchini Pancake recipe today!
Hello my friends, this Zucchini Pancake recipe will not disappoint, I promise! Made with simple ingredients, our Zucchini Pancake is amazingly delicious, and addictive, everyone will be asking for more Zucchini Pancake.
What Makes This Zucchini Pancake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Zucchini Pancake.
Ready to make this Zucchini Pancake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 lb small zucchini, — coarsely
: grated
1 TB freshly-chopped parsley
2 ts chopped lemon zest
1/2 ts chopped garlic
: Salt and pepper
2 eggs
1/2 c flour
: About 1/2 cup olive oil
3 lemon wedges, — for
: garnish
In a bowl combine grated zucchini, parsley, lemon zest and garlic.
Season with salt and pepper. Stir in eggs and flour. In a skillet
heat 1/4-inch olive oil until it ripples. Spoon batter by tablespoons
into skillet and flatten each mound into a 3-inch pancake. Cook
pancakes for 1 minute on each side. Remove with a slotted spatula to
a paper-towel lined baking sheet. Keep warm in a 250 degree oven
while you continue to prepare remaining batter. Arrange pancakes on a
platter, sprinkle with salt, garnish with lemon wedges and serve
immediately.
Yield: 4 to 6 servings
Yields
4 Servings
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