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What is there to say about zucchini pancakes? They’re simple, savory and a good complement to grilled fish. It’s also a way to trick your family into eating green vegetables. This is a vegetarian recipe, but not vegan because of the egg. It takes about half an hour from start to finish.
The recipe at the Food Network is a good place to start, but consider making some minor tweaks. We didn’t have onions so we used minced shallots instead. We also added chopped Italian parsley to the mix and leftover grated Parmesan cheese found in the fridge.
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Fry in hot vegetable or olive oil, about five to seven minutes per side. The recipe says to keep the pancakes warm in the oven, but we used a large skillet and fried all of them at once, so they came out of the pan at the same time.
Serve with a wedge of lemon and sour cream.
