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Zucchini pancakes - A recipe by wefacecook.com


15 minutes


  • 1 1/2 pounds zucchini, shredded, salted and squeezed
    2 teaspoons kosher salt
    1/4 cup minced onion
    1/3 cup grated Parmesan cheese
    2 teaspoons fresh thyme or 1 teaspoon dried
    Freshly ground black pepper to taste
    1/3 cup all-purpose flour
    2 eggs, beaten
    2 tablespoons canola oil
    sour cream (optional)


  • 1. Put shredded zucchini in a mixing bowl with remaining ingredients except oil and sour cream.
    2. Put oil in a nonstick skillet over medium heat.
    3. Add 1/4 cup of zucchini mixture and form a pancake.
    4. Continue adding more pancakes but don't crowd the pan.
    5. Cook about 4 minutes on each side.
    6. Keep pancakes warm in a low oven until all are done. 7. Serve topped with sour cream, if desired.
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Zucchini pancakes