Ingredients Jump to Instructions ↓

  1. 8 small zucchini

  2. 2 teaspoon(s) salt free seasoning

  3. 2 eggs

  4. 1/2 teaspoon(s) pepper

  5. 1 bunch(es) scallions , finely chopped 3 tablespoon(s) wheat flour

  6. 1/2 cup(s) Parmesan cheese

  7. Olive oil , for frying, as needed

Instructions Jump to Ingredients ↑

  1. Grate zucchini on medium holes of a box grater or in a food processor. Toss with salt and drain in a colander for about 20 minutes. Squeeze very dry in a clean kitchen towel.

  2. In a large bowl, beat eggs, pepper, and scallions. Add flour, then zucchini and cheese, if using, and mix thoroughly.

  3. Pour olive oil into a cast-iron skillet until it reaches a depth of 1/4 inch. Cook over medium heat. Carefully place spoonfuls of zucchini mixture in pan, then flatten them to a diameter of about 2 inches. Make only a few pancakes at a time so you don't crowd them, and turn each one once, letting them cook for about 3 to 4 minutes on each side, until golden. The heat should stay at medium; if you get impatient and try to cook them too rapidly over high heat, they'll get too dark too quickly, and you don't want that. Serve immediately, or hold in a warm oven until the entire batch is cooked.


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