This time, I used my food processor to coarsely shred the zucchini. Then, I added some bread crumbs, eggs and seasoning. I wanted to keep it relatively simple, but enough flavor that it would appeal to both the kids and the adults.
As the pancakes were cooking the smell was heavenly! How can you go wrong when you are frying up veggies? It didn't take long for My Oldest to come into the kitchen and ask for a bite of one of the zucchini pancakes that were done. He loved them and didn't want to stop nibbling.
I didn't add onions to them this time, but do think that they would add another layer of flavor to these tasty pancakes.
Not only do these make a great side dish to grilled steak, but if you make them smaller they could be served as appetizers at a summer get-together.
What is your favorite summer vegetable and how do you like to prepare it?
Here are some more zucchini ideas:
Kalyn's Kitchen has a round-up post of 20 zucchini recipe ideas.
Aggie's Kitchen has a recipe for Grilled Zucchini Fritatta with Goat Cheese and Chery Tomatoes that screams summer!
Source: Patsyk Original
- 4 large zucchini, coarsely shredded (approximately 6 cups shredded)
- 1 1/2 to 2 cups bread crumbs
- 3 eggs, lightly beaten
- 2 teaspoons garlic powder
- 1 teaspoon each salt and pepper
- canola oil for frying
- Allow shredded zucchini to drain for about 30 minutes, then press out any additional liquid.
- Combine the zucchini with 1 1/2 cups bread crumbs, eggs, garlic powder, salt and pepper. If the mixture is not holding together, add the additional 1/2 cup of bread crumbs.
- Heat the oil in a large non-stick fry pan over high heat. Once the oil is hot, form patties from the zucchini mixture - about 2 inches wide. Allow to cook until browned on the bottom, then use a spatula to flip over and finish cooking.
- Remove to paper towels to drain and cool slightly before serving. If not serving immediately, keep warm in a 200 degree oven on parchment lined cookie sheets.