BARB'S ZUCCHINI PANCAKES
This is one of our favorites that I have been making for years, especially when zucchini are plentiful. Easy to make. Hope that you enjoy them.
Provided by Barb G.
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Grate zucchini.
- Chop onion, add to zucchini.
- Add beaten eggs, Bisquick, parmesan cheese, garlic powder, salt and pepper; mix well.
- Fry as pancakes on hot greased griddle or skillet.
- Serve as a side dish.
ZUCCHINI PANCAKES
Provided by Ina Garten
Categories side-dish
Time 24m
Yield 10 (3-inch) pancakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F.
- Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
- Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.
ZUCCHINI PANCAKES
Make and share this Zucchini Pancakes recipe from Food.com.
Provided by foodart
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Tightly wrap the lightly salted grated zucchini in cheesecloth or a kitchen towel; squeeze out excess liquid (salt will reduce bitterness).
- Remove zucchini to a large mixing bowl.
- Add beaten egg, baking powder and pepper.
- Mix thoroughly and let stand for at least 15 minutes.
- Heat oil in a non-stick frying pan to medium high heat.
- Right before frying, whisk in the 2 tablespoons of flour to bind mixture. Drop mixture into hot oil and form into small cakes (3" in diameter).
- Cook until lightly browned on each side; avoid burning edges.
Nutrition Facts : Calories 165.8, Fat 15.1, SaturatedFat 2.2, Cholesterol 46.5, Sodium 69.4, Carbohydrate 5.6, Fiber 0.9, Sugar 2, Protein 2.9
SIMPLE ZUCCHINI PANCAKES
Only 5 ingredients plus oil to fry. Serve with sour cream. From a cookbook called Favorite Recipes by St. Mary's Ladies Guild (Carpatho Russian Orthodox) in Endicott, NY. Submitted by Mary Hiznay.
Provided by Oolala
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients in a bowl thoroughly.
- Heat the oil in a frying pan and fry like you would any other pancake on both sides.
- Remove from pan to drain and serve with sour cream.
ZUCCHINI PROTEIN PANCAKES
Protein pancakes to spice up the plain old protein powder and have something more satisfying than a shake. This recipe uses zucchini to keep the pancakes moist and delicious, and it's an easy way to sneak some veggies into your breakfast!
Provided by Max Hass
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 15m
Yield 1
Number Of Ingredients 7
Steps:
- Place oats in a blender; blend until gritty, 3 to 4 pulses. Transfer oats to a bowl.
- Stir zucchini, egg, coconut flour, protein powder, and stevia into oats; mix well to combine into a batter.
- Heat a skillet over medium heat; spray with cooking spray. Pour batter into skillet; cook until edges look dry, about 3 minutes. Flip; cook for 2 minutes.
Nutrition Facts : Calories 363.9 calories, Carbohydrate 48.3 g, Cholesterol 186 mg, Fat 9.1 g, Fiber 6.8 g, Protein 28.8 g, SaturatedFat 2.2 g, Sodium 267.1 mg, Sugar 2.8 g
BARB'S ZUCCHINI PATTIES
I have been making these Zucchini patties for years my family loves them. Very easy to make and very tasty.
Provided by Barb G.
Categories Cheese
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Grate zucchini, no need to peel or seed unless seeds are large; sprinkle zucchini with salt; let set 15 to 20 minutes, then drain WELL.
- Add the beaten egg, bisquick, Parmesan cheese, garlic powder, salt& pepper to the drained zucchini and mix well, batter will not be stiff or real thick.
- Using a large skillet heat, add oil enough to fry patties, Drop by tablespoon to make a pattie about 2 to 3 inches in diameter, cook over mediun heat until browned on each side, about 3 to 4 minutes each side.
- Place patties between paper towels. Keep warm in oven until ready to serve, Enjoy.
TURKISH ZUCCHINI PANCAKES
Categories Herb Vegetable Side Vegetarian Ramadan Feta Walnut Zucchini Pan-Fry Healthy Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes about 20
Number Of Ingredients 12
Steps:
- Place zucchini in colander. Sprinkle zucchini with salt and let stand 30 minutes to drain. Squeeze zucchini between hands to remove liquid, then squeeze dry in several layers of paper towels.
- Combine zucchini, chopped green onions, 4 eggs, flour, chopped dill, parsley, tarragon, 1/2 teaspoon salt and pepper in medium bowl. Mix well. Fold in crumbled feta cheese. (Zucchini mixture can be prepared 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.) Fold chopped walnuts into zucchini mixture.
- Preheat oven to 300°F. Place baking sheet in oven. Cover bottom of large nonstick skillet with olive oil. Heat skillet over medium-high heat. Working in batches, drop zucchini mixture into skillet by heaping tablespoonfuls. Fry until pancakes are golden brown and cooked through, about 3 minutes per side. Transfer each batch of pancakes to baking sheet in oven to keep warm. Serve pancakes hot.
ZUCCHINI PANCAKES
This is a great vegetarian pancake, easy to make and is delicious. This recipe was passed to my Mother over 100 years ago and has been a favorite of the families.
Provided by William Uncle Bill
Categories Breakfast
Time 35m
Yield 16 pancakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash and shred zucchini on a fine shredder (DO NOT PEEL).
- In a large mixing bowl, beat eggs; add shredded zucchini and mix well using a fork.
- Add flour, sugar, salt and olive oil and stir well to blend.
- Finally, add baking powder and mix using a spoon (Batter consistency should be like heavy whipping cream).
- Preheat griddle to 425- 450°F.
- If using a heavy duty frying pan, heat to medium-high heat; adjust heat if necessary.
- Rub grill or frying pan with oil before cooking each batch of pancakes.
- Spoon batter onto hot griddle (about 2 tablespoons for each pancake).
- Cook until bubbles on the top of the pancake almost stop, about 1 1/2 minutes; turn pancake over and continue to cook for another 1 to 1 1/2 minutes or until pancakes are done.
- When done, rub pancakes with melted butter and place in a preheated 250 F oven to keep warm until the remainder are cooked, or serve immediately.
- Serve with your choice of jams or syrups.
- Also very good with sour cream or yogurt along with your choice of jams or syrups, or you can eat them just plain.
- These pancakes are delicious for breakfast, brunch or just as a snack anytime.
Nutrition Facts : Calories 363, Fat 26.8, SaturatedFat 10.3, Cholesterol 216.5, Sodium 831.7, Carbohydrate 21.8, Fiber 1.3, Sugar 2.3, Protein 9.6
MOM'S ZUCCHINI PANCAKES
I am 'Mom' and I have been making these for years. My whole family just loves them. Serve with a small dollop of sour cream. They go fast!
Provided by Suefood
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 30m
Yield 5
Number Of Ingredients 9
Steps:
- Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and onion in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir mixture into zucchini until batter is just moistened.
- Heat vegetable oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.
Nutrition Facts : Calories 196.6 calories, Carbohydrate 11.8 g, Cholesterol 77.9 mg, Fat 14.3 g, Fiber 1 g, Protein 6 g, SaturatedFat 3.1 g, Sodium 375.7 mg, Sugar 1.1 g
LOW CARB ZUCCHINI PANCAKES
Tasty flavorful low-carb breakfast alternative! Serve with salsa, sour cream, cream cheese, or whatever low-carb side you like!
Provided by Melissa
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Squeeze grated zucchini in paper towels to release as much water as possible. Spread zucchini on fresh paper towels and sprinkle with salt; let sit for 30 minutes to release additional water; squeeze again.
- Mix Parmesan cheese, eggs, green onions, garlic, basil, nutmeg, onion powder, and black pepper in a bowl; add zucchini. Stir to combine.
- Heat butter and olive oil in a frying pan over medium heat. Form golf ball-sized zucchini patties and place in hot frying pan. Fry until browned, 2 to 3 minutes per side.
Nutrition Facts : Calories 115 calories, Carbohydrate 5.9 g, Cholesterol 93.1 mg, Fat 8 g, Fiber 1.6 g, Protein 6.4 g, SaturatedFat 3.7 g, Sodium 149.3 mg, Sugar 2.5 g
ZUCCHINI PANCAKES
Make and share this Zucchini Pancakes recipe from Food.com.
Provided by Lalaloob
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, combine all ingredients except the vegetable oil, mixing well to combine. The batter will be slightly lumpy.
- On a heated griddle or in a large nonstick skillet, heat the vegetable oil and ladle the batter into whatever size pancakes you like. When small bubbles appear on the surface of the pancakes and the edges begin to turn brown, flip them over and cook thoroughly on the other side.
- Serve with sour cream and chives, if desired.
Nutrition Facts : Calories 421.1, Fat 23.5, SaturatedFat 5.8, Cholesterol 60.5, Sodium 712.3, Carbohydrate 45.1, Fiber 4.3, Sugar 12.9, Protein 7.7
ZUCCHINI PANCAKES
An attempt to get some more vegetables into my kids. I've made these with various savory seasonings, (i.e., salt, pepper, oregano, thyme, rosemary). But this recipe is for the sweet version.
Provided by raspberryjello
Categories Breakfast
Time 25m
Yield 4 pancakes, 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix together all ingredients.
- heat frying pan on medium (i use non-stick, but you can lightly grease a regular pan instead).
- Cook batter one scoop at a time (approx 1/4 cup).
- Fry on each side until golden brown (2 minutes or so each side).
- Serve with applesauce (or syrup, or other pancake toppings).
Nutrition Facts : Calories 220.1, Fat 11.4, SaturatedFat 2.2, Cholesterol 211.5, Sodium 268.9, Carbohydrate 20, Fiber 7, Sugar 2.8, Protein 12.4
SAVORY ZUCCHINI PANCAKES (LOW-CARB)
A delicious recipe I whipped together for a tasty low carb lunch for my DH and me. It's savory not sweet and satisfied my craving for something different than the same old thing for lunch!
Provided by Dee Licious
Categories Lunch/Snacks
Time 25m
Yield 2-6 serving(s)
Number Of Ingredients 7
Steps:
- Grate Zucchini.
- Put in colander in sink and let sit for about 30 minutes to drain.
- Squeeze out remaining liquid.
- Transfer grated zucchini to a large bowl.
- Chop onion and add to zucchini.
- Add beaten eggs, soy flour, parmesan cheese, garlic powder, salt and pepper.
- Mix well.
- Form into pancake sized rounds in buttered frying pan or griddle and gently flatten with spattula.
- Cook (flipping once) on Medium/medium-low until golden brown on each side.
- Keep warm in 250 degree oven (on a plate) until all are finished.
- Serve with sour cream as main dish or side dish.
- We warmed up some sliced ham in the frying pan and served with the pancakes for a tasty and filling low carb meal!
Nutrition Facts : Calories 235.2, Fat 11.4, SaturatedFat 4.2, Cholesterol 222.5, Sodium 288.8, Carbohydrate 17.5, Fiber 3.4, Sugar 6.8, Protein 18.8
ZUCCHINI PANCAKES
Categories Vegetable Appetizer Brunch Side Fry Quick & Easy Squash Zucchini Fall Summer Gourmet Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 8 to 10 pancakes, serving 4 as a side dish
Number Of Ingredients 6
Steps:
- Grate zucchini on the largest holes of a grater into a colander and combine well with salt. Let zucchini drain 30 minutes.
- Preheat oven to 200°F.
- Using hands, squeeze as much liquid from zucchini as possible. In a bowl stir together zucchini, onion, egg, bread crumbs, and pepper to taste until combined well.
- Lightly brush a 12-inch non-stick skillet with oil and heat over moderately high heat until hot but not smoking. Drop four 1/8-cup measures of zucchini mixture into skillet and with a spatula flatten into 1/4-inch-thick pancakes. Cook pancakes 2 to 3 minutes on each side, or until golden and cooked through, transferring pancakes to an ovenproof plate. Keep pancakes warm in oven while making more pancakes in same manner.
CONTEST-WINNING ZUCCHINI PANCAKES
In place of potato pancakes, try these cute rounds that are very simple to prepare with on-hand ingredients. Not only are they tasty, they're pretty, too. To eliminate some of the fat, I use a nonstick griddle coated with butter-flavored cooking spray. -Teressa Eastman El Dorado, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 5 pancakes.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the biscuit mix, cheese, pepper and eggs just until blended. Add the zucchini and mix well. , In a large skillet, melt butter. Drop batter by about 1/3 cupfuls into skillet; press lightly to flatten. Fry until golden brown, about 3 minutes on each side.
Nutrition Facts : Calories 128 calories, Fat 9g fat (5g saturated fat), Cholesterol 100mg cholesterol, Sodium 248mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
ZUCCHINI PANCAKES
Provided by Marian Burros
Categories easy, quick
Time 30m
Yield 16 to 20 pancakes
Number Of Ingredients 7
Steps:
- Wash, trim and grate zucchini, using grating blade of food processor. Place in strainer and allow to drain.
- Finely chop onion using steel blade in food processor.
- Squeeze zucchini in your hands to remove excess moisture. Press onion in strainer to remove excess moisture.
- Combine zucchini, onion, flour, egg whites, thyme, salt and black pepper, and mix well.
- Shape into small pancakes.
- Quickly fry in hot oil.
- Serve with nonfat yogurt.
Nutrition Facts : @context http, Calories 20, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 46 milligrams, Sugar 2 grams
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