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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
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Ingredients
- Pancakes
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4 cups
Coarsly grated zucchini, packed
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1
small onion, finely chopped
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1 cup
Mozzarella cheese, cut into small thin pieces (shred size)
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1/2 cup
Flour
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1/3 cup
Parmasean cheese
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2 teaspoons
fresh, minced garlic
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1 teaspoon
seasoning salt (see below)
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Fresh ground pepper, to taste
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Olive oil for frying
- Seasoning Salt Mix
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2 tablespoons
Black pepper
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1 teaspoon
onion salt
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1 teaspoon
Onion powder
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1 teaspoon
dry majoram
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1 tablespoon
dried parsley
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1 teaspoon
paprika
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1/2 teaspoon
curry powder
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1 tablespoon
garlic salt
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1 teaspoon
cumin powder
Directions
- Pancakes
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Hand squeeze out as much of the moisture in the zucchini - it is very important to remove as much excess water as possible.
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Place the zucchini in a large bowl.
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Add in all remaining ingredients except oil.
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Mix well to combine and add seasoning salt and black pepper to taste.
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Heat oil in a skillet over medium-high heat.
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Drop the zucchini mixture by heaping tablespoons into hot oil and fry on both sides until golden brown.
- Seasoning Salt Mix
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Mix together all spices. (Extra seasoning salt can be stores in glass jar).
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