Creamy Zucchini Pancakes
By
Deb Lund
@luv2cookDeb
8
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!
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.
Rating:
★★★★☆ 5 votes4
Comments:
Serves:
6-10 people
Prep:
15 Min
Cook:
1 Hr
Method:
Pan Fry
Ingredients
-
8 cshredded 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.
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1 largeonion, put through the shredder
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2eggs
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1/4 cegg whites (or make it 3 eggs and forget the egg whites)
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·salt, to taste (I use quite a bit. Add 1 level tablespoon and fry a small pancake taste and decide if you want more.)
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1 cinstant mashed potatoes (I used idahoan, but i am sure any will do)
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1 call-purpose flour
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·cannola oil
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·peanut oil
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TOPPINGS YOU MAY WISH TO USE
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·sour cream
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·applesauce
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·jelly or preserves
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·bacon bits
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·syrup
How to Make Creamy Zucchini Pancakes
- Mix the first 7 ingredients together in a large bowl. (I wash my hands well and mix with my hands.)
- 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.
- 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.
- 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.
- When adequately brown remove from pan and drain on paper towel.
- 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!
