Zucchini Pancakes made with shredded fresh zucchini, onions, Pecorino Romano cheese and fresh herbs; then fried until golden brown.
My husband's Aunt Anita was a fabulous Italian cook; however, she unfortunately passed away several years ago.
Lucky for us, her sons made a cookbook with some of her favorite recipes including these Zucchini Pancakes. This is where I also got the recipe for those FABULOUS Anise Cookies that you all seem to love as well.
I look through the book occasionally to see which recipes we should try next and had made these delicious pancakes last year and forgot to share them!
Now that we're nearing Summer in New Jersey where fresh garden vegetables grow in abundance, I just had to share this recipe with you so that you can enjoy them as well.
This recipe makes 12 zucchini pancakes and can be ready in about 20 minutes. ~Enjoy!
Suggested Equipment
Ingredients Needed
To make these zucchini pancakes you're going to need the following ingredients:
Zucchini: Look for zucchini that is firm, without any blemishes and is dark green in color.
Grated Onion
Fresh Chopped Basil
Fresh Chopped Parsley
All Purpose Flour
Baking Powder
Grated Pecorino Romano Cheese
Kosher Salt
Black Pepper
Extra Virgin Olive Oil
How do you make Zucchini Pancakes?
Start by washing the outer skin of the zucchini with a vegetable brush to remove any excess dirt; then pat dry. Cut of the ends; then using a box grater, shred the zucchini into a medium bowl
Next, shred the onion with the box grater into the bowl; then add the egg, basil, parsley and mix well.
In a small bowl combine the flour, baking powder, cheese, salt and pepper. Add the dry ingredients to the zucchini mixture and mix well.
Heat the oil in a large, nonstick skillet over medium-high heat. When the oil is hot enough scoop out a heaping kitchen tablespoon of the zucchini mixture and place it in the pan. Repeat until all of the mixture is in the pan; then gently press down the zucchini until it's flat.
Cook 2-3 minutes per side until the pancakes are light brown and puffed up. Remove from the oil and drain on paper towels before serving.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Zucchini Recipes
- Italian-Style Meatless Zucchini Meatballs
- Spinach, Mushroom and Ricotta Stuffed Zucchini Boats
- Rosemary Grilled Zucchini Wedges
- Ranch Stuffed Zucchini Boats
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Zucchini Pancakes
Ingredients
- 1 large zucchini (1 ½ cups shredded)
- ¼ onion (¼ cup grated)
- ½ tablespoon fresh chopped basil
- ½ tablespoon fresh chopped parsley
- ½ cup all purpose flour
- ½ teaspoon baking powder
- 2 tablespoons grated pecorino romano cheese
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons extra virgin olive oil
Instructions
- Start by washing the outer skin of the zucchini with a vegetable brush to remove any excess dirt; then pat dry. Cut of the ends; then using a box grater, shred the zucchini into a medium bowl
- Next, shred the onion with the box grater into the bowl; then add the egg, basil, parsley and mix well.
- In a small bowl combine the flour, baking powder, cheese, salt and pepper. Add the dry ingredients to the zucchini mixture and mix well.
- Heat the oil in a large, nonstick skillet over medium-high heat. When the oil is hot enough scoop out a heaping kitchen tablespoon of the zucchini mixture and place it in the pan. Repeat until all of the mixture is in the pan; then gently press down the zucchini until it's flat.
- Cook 2-3 minutes per side until the pancakes are light brown and puffed up. Remove from the oil and drain on paper towels before serving.
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