creamy zucchini pancakes

Name: Creamy Zucchini Pancakes
Prep time: 15 min
Cook time: 1 h
Yield: 6
Cuisine: American
Ingredients: 8 cup(s) shredded zucchini, skin and all. If the seeds are tough, remove them before shredding. If your zuchs are very moist let them sit for about 1/2 hour and squeeze the moisture out before using.; 1 large onion, put through the shredder; 2 - eggs; 1/4 cup(s) egg whites (or make it 3 eggs and forget the egg whites); - salt, to taste (I use quite a bit. Add 1 level tablespoon and fry a small pancake taste and decide if you want more.); 1 cup(s) instant mashed potatoes (I used idahoan, but i am sure any will do); 1 cup(s) all-purpose flour; - cannola oil; - peanut oil; ## TOPPINGS YOU MAY WISH TO USE; - sour cream; - applesauce; - jelly or preserves; - bacon bits; - syrup

(6 RATINGS)

2.38K Pinches 16 Photos

Deb Lund

Rhinelander, WI

Updated on Mar 20, 2021

With the bumper crop of zucchini this year I had to get creative. I have been making zucchini pancakes using various combinations for many years, but never have they brought the kind of praise from my son and his college friends like this one. I had to hurry to write this down so I didn't forget how to make them. Enjoy!

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Creamy Zucchini Pancake with sour cream on a plate.

Blue Ribbon Recipe

Imagine a creamy potato pancake jam-packed with zucchini. That's what you get with these zucchini fritters. Outside, the fritters are crisp. Inside, they have a slightly creamy texture. The perfect treat to make when zucchini is plentiful. We served our fritters with sour cream, but the recipe is versatile. They can be served with a sweet or savory topping.

— The Test Kitchen

prep time 15 Min

cook time 1 Hr

method Pan Fry

yield 6-10 people

Ingredients

8 cups shredded zucchini, skin and all. If the seeds are tough, remove them before shredding. If your zuchs are very moist let them sit for about 1/2 hour and squeeze the moisture out before using.
1 large onion, put through the shredder
2 - eggs
1/4 cup egg whites (or make it 3 eggs and forget the egg whites)
- salt, to taste (I use quite a bit. Add 1 level tablespoon and fry a small pancake taste and decide if you want more.)
1 cup instant mashed potatoes (I used idahoan, but i am sure any will do)
1 cup all-purpose flour
- cannola oil
- peanut oil
TOPPINGS YOU MAY WISH TO USE
- sour cream
- applesauce
- jelly or preserves
- bacon bits
- syrup

How To Make creamy zucchini pancakes

Step 1

Mix the first 7 ingredients together in a large bowl. (I wash my hands well and mix with my hands.)

Step 2

Heat a large deep frying pan. Put enough canola oil in the frypan to cover the bottom and add a tablespoon of peanut oil. About halfway through cooking these, you will have to add more oil.
Step 3

Drop about 1/3 cup of batter into the oil. Flatten slightly. I make them in batches of 3-4. Do not overcrowd the pan.
Step 4

Fry till golden brown on one side, then flip and fry the other side. Watch for the sides to start browning, then tip upward to see if adequately browned.
Step 5

When adequately brown remove from pan and drain on paper towel.
Step 6

Serve immediately with your choice of toppings. I go with the traditional lite sour cream and applesauce. My dad used to eat all veggie pancakes with jelly. Enjoy. Seems to go quite well with Pabst Blue Ribbon beer!
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