Zucchini Pancakes

Thank you for sharing!

Last Updated on June 4, 2015 by Chef Mireille

It’s that time of the month again…another Blogging Marathon.  While I have been participating since December, I have only been doing Week 2 of the BM.  This month, I have decided to do both weeks.  It’s going to be 14 days of non-stop recipes!!!

Potato Pancakes and Applesauce is a very common food item eaten during the Jewish holiday of Passover.  This is a twist on that, which I think is more flavorful with the addition of the zucchini.  I ate it with some salsa and eggs for breakfast, but of course, it tastes just as good with some applesauce also.

 

  • 2 zucchinis, grated
  • 1 potato, grated
  • 1 onion, grated
  • 2 tablespoons Parmesan cheese
  • 2 tablespoons parsley, finely chopped
  • 1 egg
  • 2 tablespoons all-purpose flour
  • salt and pepper, to taste

1 – Combine the zucchini, potato and onion in a piece of cheesecloth or clean kitchen towel and squeeze out all of the excess water.

Transfer to a bowl and combine with all the other ingredients.  Mix thoroughly.

2 – Heat oil about 1 inch deep in a skillet.  Form pancake shapes with the zucchini batter and fry until golden brown on both sides.

Drain on paper towels.

Serve as is, or with accompaniments.

My Weekend Breakfast

 

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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