Mozzarella and Zucchini Pancakes

By • June 17, 2010 • 2 Comments



Author Notes: My Grandmother used to own a super club in WI and was famous for her potato pancackes. This is a recipe that is based on her recipe but uses Zucchini in place of the potatoes.Kyra's Mom

Serves 4-6 depending on size

Pancakes

  • 4 cups Coarsly grated zucchini, packed
  • 1 small onion, finely chopped
  • 1 cup Mozzarella cheese, cut into small thin pieces (shred size)
  • 1/2 cup Flour
  • 1/3 cup Parmasean cheese
  • 2 teaspoons fresh, minced garlic
  • 1 teaspoon seasoning salt (see below)
  • Fresh ground pepper, to taste
  • Olive oil for frying
  1. Hand squeeze out as much of the moisture in the zucchini - it is very important to remove as much excess water as possible.
  2. Place the zucchini in a large bowl.
  3. Add in all remaining ingredients except oil.
  4. Mix well to combine and add seasoning salt and black pepper to taste.
  5. Heat oil in a skillet over medium-high heat.
  6. Drop the zucchini mixture by heaping tablespoons into hot oil and fry on both sides until golden brown.

Seasoning Salt Mix

  • 2 tablespoons Black pepper
  • 1 teaspoon onion salt
  • 1 teaspoon Onion powder
  • 1 teaspoon dry majoram
  • 1 tablespoon dried parsley
  • 1 teaspoon paprika
  • 1/2 teaspoon curry powder
  • 1 tablespoon garlic salt
  • 1 teaspoon cumin powder
  1. Mix together all spices. (Extra seasoning salt can be stores in glass jar).

Comments (2) Questions (1)

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9 months ago ahhirsch

Just made this with fresh mozz and it was a TOTAL FAIL. Tasty but way too soft and loose. Wasted a ton of cheese :(

Stringio

about 1 year ago Lydia Priebe-Kleit

Should there have been egg in this recipe? I don't see what moisture would hold the pancake together.