Sunday, June 30, 2019
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| Mom's Zucchini Pancakes |
"I am 'Mom' and I have been making those for years. My complete circle of relatives simply loves them. Serve with a small dollop of sour cream. They go rapid!"
Ingredients :
- 2 cups grated zucchini
- 2 large eggs, barely crushed
- 2 tablespoons chopped green onion
- 1/2 cup all-cause flour
- 1/4 cup grated Parmesan cheese
- half of teaspoon baking powder
- half of teaspoon salt
- 1 pinch dried oregano
- 1/4 cup vegetable oil, or as wished
Instructions :
| Prep : 20M | Cook : 5M | Ready in : 30M |
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- Blot grated zucchini with paper towels to do away with moisture. Stir zucchini, eggs, and onion in a massive bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir combination into zucchini until batter is just moistened.
- Heat vegetable oil in a large skillet over medium-excessive warmness. Drop rounded spoonfuls of zucchini batter into hot oil; pan fry till golden, 2 to a few minutes in line with facet. Drain pancakes on a paper towel-lined plate.
Notes :
- Reynolds® Aluminum foil can be used to maintain meals moist, cook it evenly, and make easy-up less difficult.
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