These savory zucchini pancakes are a tasty snack or side dish. Zucchini pancakes are made with shredded zucchini, Parmesan cheese, eggs, and basil.
- Serves: 12 persons
- 3medium zucchini (shredded, about 3 cups)
- 1teaspoon salt
- 3large eggs
- ¾cup Parmesan cheese (good quality grated )
- 1teaspoon dried leaf basil (or about 3 teaspoons finely chopped fresh basil)
- 3tablespoons flour
- ¼teaspoon ground black pepper
- 2tablespoons butter
Step 1Gather the ingredients.
Step 2Put the shredded zucchini in a colander and mix with the salt. Cover and let drain for about 1 hour. Refrigerate if draining for a longer period of time.
Step 3In a mixing bowl, combine the shredded zucchini with the beaten eggs, cheese, basil, flour, and pepper.
Step 4Heat a few teaspoons of butter in a large skillet or griddle over medium heat. Spoon a few tablespoons of the zucchini batter into the skillet for each pancake and cook until browned on the bottom. Turn and cook until browned on the other side.
Step 5Serve as an appetizer with salsa, a savory dip, or chili sauce . Or serve the zucchini pancakes as a side dish with grilled meat or poultry.