These Zucchini Pancakes are a tasty change of pace from ordinary potato pancakes. Add a little shredded onion to give them a savory kick. —Charlotte Goldberg, Honey Grove, Pennsylvania

Zucchini Pancakes

zucchini

egg,

Parmesan cheese

biscuit/baking mix

pepper

canola oil

Sour cream, optional

Love these and I always used flour for potato pancakes and trying this recipe, bisquick works great!

I love zucchini.  This recipe is simple and delicious.  The only thing I did differently was to add some onion.

I used chopped tomatoes instead of the zucchini. They were so good. Small in size big in taste. Just be sure to really get all of the liquid out of the tomatoes. I added some extra cheese to the tops of the cooked fritter/cake. Like treats. No deep frying. Just a quick sautéed. VFE.

This recipe did not work for me. The pancakes would not firm up and stayed mushy inside. Made as directed and added 3 Tbps of shredded onion which could have added too much moisture. I twisted and squeezed the zucchini in paper towels and two dish towels. They turned out black on the outside and undone even after a lengthy amout of cooking. They went straight from the pan into the trash and I've never had to do that before. What did I do wrong?

Love it!!!! Can't wait to make it again (tomorrow) and use up some more of those zucchinis.  I took the suggestion of adding a little onion.  Yum.

I recall trying out this recipe when it was featured in Taste of Home! I'd adjusted the recipe by using 1/4 tsp. salt and 1/8 to 1/4 tsp. pepper.  If zucchini wasn't available, I used shredded peeled potatoes!  When I made these pancakes, I did find them to be tasty and it is a very creative way to use zucchini!  I don't recall adding onion, but that is a very good idea from the readers who tried this recipe! Thank you all for sharing with Taste of Home!delowenstein

These pancakes are great way to use up all that garden zucchini. The Parmesan cheese added such a great flavor to these. Be sure to drain well! When I made these, they seemed to not be done in the middle. Next time I make these I will make them thinner to see if that helps.

Very tasty way to use up the zucchini from the farmers market. The only substitution I made was to use gluten free baking mix. Otherwise stuck to the recipe. I agree with other reviews stating be sure to drain the zucchini well or it will be watery. I used a cast iron skillet to cook them in so they were crispy and delicious!

I have no idea why, I wrung out the zucchini to the extent it was almost dry, and yet the batter was runny. Followed the recipe to the letter. diappointed

These were very good, but with about 1/4 c. onion they are delicious! I made them as a side to dinner, but they would be great as breakfast. Substituted coconut oil (unflavored) for the canola oil.

As this stands, it's OK. It only makes 4 pancakes (NOT 4 servings). I'm going to do some experimentation and add some red bell pepper, onion and garlic for more flavor and nutrition.

what a great way to use all that extra zucchini, was better tasting than potato pancakes.

I would change nothing. This was perfect!

zucchini pancakes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 2

Cost: $14.13 /serving

Author : Taste of Home

Ingredients

Instructions

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