Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Servings:
5
Yield:
20 zucchini pancakes
Ingredients
Directions
Gather the ingredients.
Photographer : Will Dickey / Food Styling: Emily Nabors Hall / Prop Styling: Josh Hoggle
Blot grated zucchini with paper towels to remove moisture.
Photographer : Will Dickey / Food Styling: Emily Nabors Hall / Prop Styling: Josh Hoggle
Stir zucchini, eggs, and green onion together in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano together in a separate bowl; stir into zucchini mixture until batter is just moistened.
Photographer : Will Dickey / Food Styling: Emily Nabors Hall / Prop Styling: Josh Hoggle
Heat 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.
Photographer : Will Dickey / Food Styling: Emily Nabors Hall / Prop Styling: Josh Hoggle
Drain zucchini pancakes on a paper towel-lined plate; serve warm.
Photographer : Will Dickey / Food Styling: Emily Nabors Hall / Prop Styling: Josh Hoggle
Nutrition Facts (per serving)
205
Calories
15g
Fat
13g
Carbs
6g
Protein
