Zucchini Pancake. Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. In a large mixing bowl, beat eggs, add shredded zucchini and mix well using a fork.

The batter's consistency should be like heavy whipping cream. These savory zucchini pancakes are made with crushed crackers instead of flour and grated cheese, which helps act as a binder along with the egg. Serve these as a delicious meat-free main course along with a tomato salad for a light summer supper. You can cook Zucchini Pancake using 9 ingredients and 2 steps. Here is how you cook it.

Ingredients of Zucchini Pancake

Prepare 2 cup of zucchini squeezed.
It's 2 of eggs.
You need 1/4 teaspoon of each salt pepper turmeric garlic powder onion powder.
Prepare 1/2 teaspoon of vinegar.
It's 1/2 cup of chopped chives.
It's 2 tablespoon of oatmeal flour.
Prepare 1/4 cup of oatmeal quick cook.
You need 1/2 cup of cheese.
You need 1/2 teaspoon of baking powder.

Place heaping tablespoons of zucchini batter in pan several inches apart, allowing room to spread. Directions Place zucchini in a colander over a plate; let stand to drain. Squeeze and blot dry with paper towels. In a bowl, mix egg, cheese, baking mix and pepper.

Zucchini Pancake step by step

Mix all ingredients let it rest for 10 minutes.
Over medium heat grill I scoop 1/3 cup of mixture cook each side 3 minutes.

Lightly coat a large skillet or griddle with nonstick cooking spray. Mix Parmesan cheese, eggs, green onions, garlic, basil, nutmeg, onion powder, and black pepper in a bowl; add zucchini. You can make these zucchini pancakes simply with a zucchini, but I like to throw in thinly sliced sweet onion and green hot chili peppers to complement. The onion adds delicious sweetness to the pancakes, and the hot chili peppers give a nice spicy kick, kal-kal-han-mat (칼칼한맛) as Koreans say. (To keep the pancakes warm) Grate the zucchini into a bowl using the large side of a box grater. Immediately stir in the onion and eggs.