Zucchini-Parmesan Pancakes Recipe π₯
Prep Time: 20 minutes
Cook Time: 6 minutes
Total Time: 26 minutes
Servings: 3
Description:
If you’re a fan of zucchini and the irresistible flavor of Parmesan cheese, these delectable pancakes are sure to become a breakfast favorite. With a crispy exterior and a tender, savory interior, they pair perfectly with a dollop of cool sour cream. π₯π§
Ingredients:
| Ingredient | Quantity |
|---|---|
| Flour | 1/2 cup |
| Parmesan cheese | 1/2 cup |
| Dried oregano | 1/2 tsp |
| Cayenne | a pinch |
| Zucchini | 1/4 cup grated |
| Egg | 1 large |
| Onion | 1/2 small, finely chopped |
| Mayonnaise | 1 tbsp |
| Butter | 2 tbsp |
| Oil (for frying) | as needed |
Nutrition Facts (Per Serving):
- Calories: 397.2
- Total Fat: 28.4g
- Saturated Fat: 10.3g
- Cholesterol: 100.8mg
- Sodium: 457mg
- Carbohydrates: 24.4g
- Fiber: 1.6g
- Sugar: 3.8g
- Protein: 11.9g
Instructions:
-
Prepare the Batter:
- In a mixing bowl, combine the flour, grated Parmesan cheese, dried oregano, and a pinch of cayenne.
- Add in the grated zucchini, finely chopped onion, egg, and mayonnaise. Mix everything together until well combined.
-
Cooking the Pancakes:
- In a skillet, melt 1 tablespoon of butter along with some oil over medium-high heat.
- Once the butter is sizzling, drop the zucchini batter into the skillet by cupfuls, spacing them apart.
- Using the back of a spoon, lightly press down on each pancake to flatten them slightly.
- Cook the pancakes for about 2 minutes on each side, or until they are beautifully golden brown and crispy.
-
Serve and Enjoy:
- Transfer the cooked pancakes to a plate lined with paper towels to absorb any excess oil.
- Serve these delicious Zucchini-Parmesan Pancakes warm, with a generous dollop of sour cream on top if desired. π₯π₯
These pancakes make for a delightful breakfast or brunch treat, packed with the flavors of savory Parmesan and fresh zucchini. Enjoy them with your favorite hot beverage for a cozy morning meal that’s sure to satisfy. π³β¨
