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52 Ratings
5 star values:
9
4 star values:
9
3 star values:
18
2 star values:
14
1 star values:
2
Back to Zucchini-Parmesan Pancakes
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Zucchini-Parmesan Pancakes
Credit:
Romulo Yanes
Recipe Summary
prep: 40 mins
total: 40 mins
Yield: Makes 24
Ingredients
Ingredient Checklist
2 pounds zucchini (about 3)
1 pound russet potatoes (about 2), peeled
1 medium onion
3/4 cup fresh parsley, chopped
1 ounce Parmesan, grated (1/4 cup)
6 tablespoons matzo meal
2 tablespoons chopped fresh dill
2 teaspoons sugar
2 teaspoons lemon juice
1 garlic clove, minced
2 large eggs, lightly beaten
Coarse salt and ground pepper
3/4 cup vegetable oil
Sour cream, for serving
Cook's Notes
You can make your own matzo meal by processing plain matzo until finely ground. Freeze cooled pancakes between sheets of waxed paper, up to 1 month.
Gallery
Zucchini-Parmesan Pancakes
Credit:
Romulo Yanes
Recipe Summary
prep: 40 mins
total: 40 mins
Yield: Makes 24
Gallery
Zucchini-Parmesan Pancakes
Credit:
Romulo Yanes
Zucchini-Parmesan Pancakes
Credit:
Romulo Yanes
Zucchini-Parmesan Pancakes
Recipe Summary
prep: 40 mins
total: 40 mins
Yield: Makes 24
Recipe Summary
prep: 40 mins
total: 40 mins
Yield: Makes 24
prep: 40 mins
total: 40 mins
prep:
40 mins
total:
Yield: Makes 24
Makes 24
Ingredients
Ingredients
- 2 pounds zucchini (about 3)
- 1 pound russet potatoes (about 2), peeled
- 1 medium onion
- 3/4 cup fresh parsley, chopped
- 1 ounce Parmesan, grated (1/4 cup)
- 6 tablespoons matzo meal
- 2 tablespoons chopped fresh dill
- 2 teaspoons sugar
- 2 teaspoons lemon juice
- 1 garlic clove, minced
- 2 large eggs, lightly beaten
- Coarse salt and ground pepper
- 3/4 cup vegetable oil
- Sour cream, for serving
Directions
Using the large holes of a box grater, shred zucchini, potatoes, and onion onto a clean dish towel; squeeze out excess liquid. Transfer to a large bowl and stir in parsley, Parmesan, matzo meal, dill, sugar, lemon juice, garlic, eggs, and 1 teaspoon each salt and pepper.
In a large nonstick skillet, heat oil over medium-high. In batches, drop mounds of zucchini mixture (2 tablespoons each) into skillet; flatten with a spatula and cook until golden brown on both sides, about 6 minutes total, flipping once. Drain on paper towels. Sprinkle with salt and serve warm with sour cream.
Cook's Notes
You can make your own matzo meal by processing plain matzo until finely ground. Freeze cooled pancakes between sheets of waxed paper, up to 1 month.
Cook’s Notes
You can make your own matzo meal by processing plain matzo until finely ground. Freeze cooled pancakes between sheets of waxed paper, up to 1 month.
Reviews
Add Rating & Review
52 Ratings
5 star values:
9
4 star values:
9
3 star values:
18
2 star values:
14
1 star values:
2
Reviews
Add Rating & Review
52 Ratings
5 star values:
9
4 star values:
9
3 star values:
18
2 star values:
14
1 star values:
2
Add Rating & Review
52 Ratings
5 star values:
9
4 star values:
9
3 star values:
18
2 star values:
14
1 star values:
2
52 Ratings
5 star values:
9
4 star values:
9
3 star values:
18
2 star values:
14
1 star values:
2
52 Ratings
5 star values:
9
4 star values:
9
3 star values:
18
2 star values:
14
1 star values:
2
- 5 star values:
- 9
- 4 star values:
- 9
- 3 star values:
- 18
- 2 star values:
- 14
- 1 star values:
- 2
All Reviews for Zucchini-Parmesan Pancakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Zucchini-Parmesan Pancakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
