-
Serves
4-6 depending on size
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
Ingredients
- 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
- 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
Directions
- Pancakes
-
Hand squeeze out as much of the moisture in the zucchini - it is very important to remove as much excess water as possible.
-
Place the zucchini in a large bowl.
-
Add in all remaining ingredients except oil.
-
Mix well to combine and add seasoning salt and black pepper to taste.
-
Heat oil in a skillet over medium-high heat.
-
Drop the zucchini mixture by heaping tablespoons into hot oil and fry on both sides until golden brown.
- Seasoning Salt Mix
-
Mix together all spices. (Extra seasoning salt can be stores in glass jar).
See what other Food52ers are saying.