Zucchini Pancakes

Posted by Olivia on Friday, September 10th, 2010

Zucchini Pancakes

If you're anything like me, your produce bin (or garden) is positively overflowing with zucchinis. My solution? Host a pancake party, and not the traditional kind; whip up several batches of these crispy, tender treats and let your friends solve your zucchini problem for you!

  • 4 zucchinis, shredded/grated
  • 3 cloves garlic, minced
  • 1 white onion, minced
  • 4 tbsp Panko bread crumbs
  • 1/4 cup grated Parmesan cheese
  • salt and pepper to taste
  • 1 egg, lightly beaten
  • 4 tbsp Extra Virgin Olive Oil

  1. Place the shredded squash in the middle of a clean dish towel. Fold up the towel and squeeze the liquid out so that the squash is mostly dry.
  2. Combine squash, garlic, onion, bread crumbs, Parmesan, egg, salt and pepper in a large bowl until fully incorporated. Form into 3” patties, about 1/2 inch thick.
  3. Heat the Extra Virgin Olive Oil over medium-high heat in a large frying pan. Cook the patties, a few at a time, for 2-3 minutes on each side or until they become crisp and brown on both sides.
  4. Keep warm in a 200 degree oven until ready to serve.

Serves: 4

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