Description
Serve zucchini pancakes alongside sour cream, pico de gallo, marinara, yogurt sauce, classic tartar sauce or hot sauce. Zucchini pancakes make a great summer side dish and pair well with grilled ribeye steaks, grilled chicken recipes and grilled fish recipes.
Ingredients
- 1-1/2 cups shredded zucchini
- 1 large egg, lightly beaten
- 3 tablespoons grated parmesan cheese
- 2 tablespoons biscuit/baking mix
- dash pepper
- 1 tablespoon canola oil
- sour cream, optional
Directions
- Place zucchini in a colander over a bowl; let stand to drain. Squeeze and blot dry with paper towels.
- In a bowl, mix egg, cheese, baking mix and pepper. Add zucchini; toss to coat.
- In a large skillet, heat oil over medium heat. Drop 4 pancakes into skillet; press lightly to flatten. Cook until golden brown, about 2 minutes per side. If desired, serve with sour cream.
