Zucchini-Cheese Pancakes
Zucchini-Cheese Pancakes
(22)
|
rate this recipe » |
| Hands-on time: | |
|---|---|
| Baking time: | |
| Total time: | |
| Yield: | about 20 cakes |
Ingredients
- 4 large eggs, lightly beaten
- 1/2 teaspoon freshly ground black pepper or coarse black pepper
- 1/4 cup olive oil or vegetable oil
- 2/3 cup chopped chives or scallions; about 1 bunch scallions, trimmed and chopped
- 2 teaspoons salt, to taste
- 1 teaspoon dried basil*
- 1 teaspoon dried oregano*
- 4 cups coarsely grated zucchini; about one 10" zucchini
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour
- *Substitute 2 teaspoons Pizza Seasoning for the dried herbs, if desired, reducing salt to 1 1/2 teaspoons.
- 1 cup freshly grated Parmesan, Cheddar, Monterey Jack or other cheese (or a combination)
Directions
1) Preheat a griddle or frying pan over medium-high heat; if you have an electric griddle, set the heat to 400°F.
2) Beat the eggs with the oil, salt, and pepper until thoroughly combined.
3) Add the herbs, scallions, zucchini, and cheese, stirring to combine.
4) Stir in the flour.
5) Grease the hot griddle lightly. Drop the batter in 1/4 cupfuls onto the griddle; a muffin scoop works well here. If necessary, spread the cakes to about 3 1/2" to 4" diameter.
6) Cook the cakes for 3 minutes, or until they're brown on the bottom, and bubbles have appeared on their tops. The top surface will appear somewhat dry and set.
7) Flip the cakes, and cook them for about3 to 4 minutes on the second side, or until they're as moist/cooked as you like when you break one open.
8) Repeat until you've used all of the batter.
9) Serve warm, at room temperature, or cold; with butter and grated cheese, or without. Store any leftovers, tightly wrapped, in the refrigerator. Reheat in a toaster or toaster oven, if desired.
Yield: about 20 cakes.
Reviews
11/12/2011- Very tasty! I cut the recipe in half as there are only 2 of us. The batter was thicker than I expected, but still very good. Even better, these are fast!
10/11/2011- Very easy, very tasty. I used pizza dough flavor instead of the herbs.
Great use for the pizza dough flavor! That's quick thinking! Irene @ KAF
- 08/16/2011
- Made these for dinner tonight and they were just wonderful. Nice light texture and great taste. I grated a small sweet Wallawalla onion instead of using the scallions. I also just seasoned them with salt and pepper. They had plenty of taste and I won't change a thing when I make them again. My hubby ate so many I thought he was going to bust! I served them like my Grandmother used to serve her latkes with some applesauce and sour cream. Just delish!
- 08/10/2011
- Excellent recipe. Served them with corn salsa and sour cream.
- 08/06/2011
- Made this for the fifth time tonight.....Great every time!! I made them while we were on vacation last week and used garlic ramps in place of the scallion. It gave them a great flavor. Fantastic way to use up those overgrown zucchinis!!
- 08/05/2011
- These were delicious and very easy. I've made several types of zucchini fritters/pancakes in the past, and some ask you to grate and drain the liquid from the zucchini first. This recipe did not require that step. They came out nicely browned on the electric griddle. I served them with home made salsa and guacamole and they were a hit! The only changes I made were to add corn cut from two ears of left over corn and used fresh basil in place of dried, just because I had it. Great recipe!
- 08/02/2011
- This is similar to a recipe I have -in it, you shred the zucchini and put it in a colander and sprinkle with a few teaspoons of salt and let that set to draw out the moisture from the zucchini. After about 15 minutes you squeeze the rest of the moisture out. This really cuts down on the water build-up in the batter. I also added 1/2 of a shredded onion, a clove of garlic and some Italian parsley.
- 08/02/2011
- I tried this recipe last weekend and the whole family really liked it. Usually, when I try a new recipe, I follow it exactly the first time through. When the batter was ready, it seemed a bit dry, and so I ended up adding an extra egg and about 1/2 cup of nonfat greek yogurt. I also added about 1/2 teaspoon of baking powder. The batter was then perfect and the pancakes were moist and delicious. The leftover pancakes were actually better the next day!
- 08/02/2011
- Turns out, I have a tremendously green thumb, and the packet of seeds that cost me about $1, has yielded me hundreds of dollars worth of zucchini so far. These looked so delicious, so I shredded up some zucchini and made them just now. They are really good, and a great way to use a lot of the vegetable. I crumbled a 4oz log of goat cheese in there to substitute for the parmesan, and they taste amazing. Me and my 3 year old keep eating them, so I'm not sure they'll make it to the fridge for left overs. Light and fluffy, and not at all greasy, like potato pancakes can often be. More like a breakfast pancake in texture. I will be making a double batch of these next time to use up more zucchini, and I know they will freeze wonderfully too.
- 08/01/2011
- It is a simple but nice supper recipe & we (my husband) enjoyed it very much. Healthy & good taste and simple. What's more can you ask for ?!
