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Simple Parmesan Zucchini Pancakes Cooking Recipes

Parmesan Zucchini Pancakes

 

Vegetable pancakes are surprisingly versatile. Children love them and I think they make an excellent way to introduce new vegetables to young eaters. If you make them extra small, they can be an elegant garnish for such delicate dishes as poached salmon or turbot or veal scaloppini.


Makes 6 servings

  • 3 medium size types of greens zucchini, trimmed and grated

  • small red onion, minced

  • 1 large whole egg, beaten

  • 1/3 cup all purpose flour

  • 1 tablespoon chopped fresh oregano

  • Salt and freshly ground black pepper to taste

  • 3 tablespoons fresh grated Parmesan cheese

  • 3 tablespoons olive oil

  1. In a small bowl, toss the types of greens zucchini and onion together. Beat in the egg, flour, seasoning and cheese.

  2. Heat the olive oil in a large heavy skillet over medium high heat. Drop the mixture by large tablespoonfuls in the skillet, pressing down with the back of a spoon to flatten the pancakes. Fry the cakes, turning once, until crisp and dark golden brown, 2 to 3 minutes per side. Serve this simple parmesan zucchini pancake cooking recipes hot.

More about Types of Greens Zucchini Cooking Recipes


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