Easy Zucchini Pancakes
These zucchini pancakes are the perfect way to enjoy this colorful vegetable! Shredded zucchini is tossed with parmesan cheese, flour, and spices then fried into perfect zucchini pancakes.
Foto: Spend With Pennies
Ingredients
- 2 large zucchini (or 3 small)
- 1 clove garlic (minced)
- 2 tablespoons olive oil (divided)
- 2 eggs
- ⅓ cup all-purpose flour
- 1 teaspoon baking powder
- ⅓ cup shredded mozzarella cheese
- ½ teaspoon salt
- ½ teaspoon onion powder
- ¼ cup shredded Parmesan cheese
Steps
-
Cook shredded zucchini in a non-stick pan until tender, about 5 minutes. Cool and using cheesecloth or a tea towel, squeeze out as much moisture as possible.
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In a medium bowl combine the flour, seasonings and cheeses. Add zucchini and egg.
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Heat 1 tablespoon olive oil in a frying pan over medium high. Drop zucchini mixture by large tablespoons into hot oil. Spread to 3" circles.
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Fry about 3-4 minutes on each side flipping as needed.
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Serve warm with sour cream or tomato sauce.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (20% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| large zucchini | 2 | - | - |
| garlic | 1 clove | - | - |
| olive oil | 2 tablespoons | - | - |
| eggs | 2 | - | - |
| all-purpose flour | 0.333 cup | - | - |
| baking powder | 1 teaspoon | Rp 8.000/100g | Rp 400 |
| shredded mozzarella cheese | 0.333 cup | - | - |
| salt | 0.5 teaspoon | - | - |
| onion powder | 0.5 teaspoon | Rp 8.000/100g | Rp 200 |
| shredded Parmesan cheese | 0.25 cup | - | - |
*Estimated market prices, may vary by region
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