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Zucchini Cheddar Pancakes
A savory zucchini pancake
Course
Appetizer
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
20
minutes
minutes
Servings
6
pancakes
Calories
85
kcal
Author
Kathy Berget
Equipment
Measuring Cups
Measuring Spoons
Grater
Cookie Scoop
Ingredients
2
cups
grated zucchini
about 2 medium zucchini
1
teaspoon
salt
for sprinkling on grated zucchini
½
cup
flour
1
cup
cheddar cheese
grated
2
whole
eggs
lightly beaten,
⅛
teaspoon
salt
⅛
teaspoon
pepper
US Customary
-
Metric
Instructions
Place grated zucchini in a colander. Sprinkle with salt and let sit for 10 minutes allowing excess moisture to drain off zucchini.
2 cups grated zucchini,
1 teaspoon salt
Squeeze zucchini and place in a clean, dry towel. Squeeze off all excess moisture. Place zucchini in a mixing bowl.
Sprinkle flour over zucchini and toss to coat.
½ cup flour
Mix in cheese.
1 cup cheddar cheese
Add eggs and mix until incorporated.
2 whole eggs
Mix in salt and pepper.
⅛ teaspoon salt,
⅛ teaspoon pepper
Place heaping scoops of mixture onto a hot, lightly greased skillet. Flatten out scoop to make a flat pancake.
Cook for approximately 3 minutes per side or until golden and fully cooked through.
Notes
Serve with Lime Crema
- To make the crema, take ¼ cup sour cream and mix in juice from ½ lime, zest from ½ lime and a tablespoon of chopped cilantro.
Nutrition
Calories:
85
kcal
|
Carbohydrates:
6
g
|
Protein:
4
g
|
Fat:
4
g
|
Saturated Fat:
3
g
|
Cholesterol:
15
mg
|
Sodium:
411
mg
|
Potassium:
22
mg
|
Vitamin A:
140
IU
|
Calcium:
102
mg
|
Iron:
0.5
mg