Zucchini Pancakes

Zucchini pancakes are delicious year round, but especially in the summer and fall, when this vegetable is at its peak. A great side dish or a main vegetarian dish.


4 c shredded zucchini

1 c flour

2 eggs, lightly beaten

A few chopped squash flowers, if you have them

1 small carrot, shredded carrot (optional)

1 T baking powder

¼ cup fresh chopped parsley

1/4 to 1 cup of shredded Grafton Cheddar (1 Year Aged, 2 Year Aged or Garlic cheddar recommended)

1/4 t garlic powder, or 1 clove garlic chopped

Salt & pepper to taste

Olive Oil, for cooking

Cooking Process:
Shred zucchini and place in a colander. With your hands, squeeze down on the zucchini to drain excess natural water in a colander. Allow to drain in a sink while preparing other ingredients.Combine all ingredients in a large bowl, then fold in the zucchini.Heat oil in a deep frying pan. At minimum 1/4 to 1/2 cup of olive oil. When hot, drop in tablespoon size drops of batter. Cook until browned on each side.Drain on paper towels and salt.

how to serve: 

Serve hot with red sauce or sour cream.