Zucchini Pancakes Recipe
Ingredients
| Zucchini | 2 , grated | |
| Eggs | 2 , beaten | |
| Mayonnaise | 2 Tablespoon | |
| Onion | 2 Tablespoon, finley chopped | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Flour | 1/4 Cup (16 tbs) | |
| 1/2 teaspoon chopped fresh oregano leaves or 1/4 teaspoon dried oregano | ||
| Ground black pepper | 1 To taste | |
| Butter/Margarine | 4 Tablespoon | |
| Salt | To Taste | |
Directions
Squeeze excess moisture from grated zucchini by wringing it in paper towels or a clean tea towel that hasn't been bleached.
Combine all ingredients, except butter, in bowl and mix well.
Melt 2 tablespoons of butter or margarine in skillet.
Ladle batter into skillet to make silver-dollar-sized pancakes, or larger if you prefer.
When nicely browned on one side, flip pancakes over and brown other side.
Keep pancakes on plate in warm oven until all batter is used.
Serve plain or with applesauce or Marinara Sauce, if desired.
Combine all ingredients, except butter, in bowl and mix well.
Melt 2 tablespoons of butter or margarine in skillet.
Ladle batter into skillet to make silver-dollar-sized pancakes, or larger if you prefer.
When nicely browned on one side, flip pancakes over and brown other side.
Keep pancakes on plate in warm oven until all batter is used.
Serve plain or with applesauce or Marinara Sauce, if desired.
Chef
