This is the perfect side dish for those summer months when you have more zucchini than you know what to do with. Made mini and you’ve got a great appetizer too.
Squeeze some of the excess water from your zucchini.
Combine zucchini with eggs, cheeses, and onion. Stir to combine. Add flour and salt and pepper, to taste, and stir.
Heat oil in skillet on medium-high. Drop batter into oil and cook until browned on both sides, flipping once, like you would cook pancakes. Serve with sour cream.
You must be logged in to post a review.
Just made these and I can’t wait to make them again. We loved them. The best we’ve ever had. We ate them with the tomatoes and sour cream plus some fresh basil.
Prep: Cook:
Serves: 20 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
7 Comments
Leave a Comment
You must be logged in to post a comment.
debsdiner on 9.23.2011
there were awesome, thank you for sharing!
mytwoseasons on 9.1.2009
These were fabulous! My picky eaters just loved them! I added about 1/4 cup of shredded green pepper, along with some turmeric, celery salt, a clove of garlic and 2 tablespoons of flax to the recipe. Delicious! Thank you!
-Michelle
brandielle on 8.28.2009
We loved these!
oneordinaryday on 8.20.2009
Thanks for noticing I forgot to mention giving your zucchini a little squeeze. I’ve fixed the recipe. Glad you’ve all liked it!
~Michelle
av0gadro on 8.18.2009
These were delicious, and got a high approval rating from my husband, who isn’t a huge vegetable fan (and is thoroughly sick of zucchini at this point. The recipe doesn’t mention squeezing out water, which is a hugely important step. Also, I added some additional spices (mostly turmeric). I’m not a fan of just using salt and pepper.