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ZUCCHINI PANCAKES (MOZZARELLA CHEESE STUFFED) Recipe

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This recipe for ZUCCHINI PANCAKES (MOZZARELLA CHEESE STUFFED), by , is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Simmons
Added: Wednesday, May 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Lb. small zucchini (grated and squeezed dry)
1/4 c. onions (grated)
1/2 tsp. basil
1 Tbsp. parsley (chopped)
2 tsp. lemon zest (grated)
1 tsp. garlic (chopped)
1 tsp. salt
1/2 tsp. black pepper
1/2 c. all purpose flour
1 tsp. baking powder
2 eggs (beaten)
mozzarella cheese (grated for stuffing)
1/2 c. olive oil (for frying)

Directions:
Directions:
Preheat oven to 200 F. In a large bowl, combine the grated zucchini, onions, basil, zest, garlic, salt and pepper. In a small bowl combine the flour and baking powder. Add the eggs and flour mixture to the vegetables and stir just until combined. Heat a large nonstick skillet over medium high heat for 3 minutes. When hot, add enough oil to coat the bottom of the pan. Add the batter by tablespoons into the skillet. Spread out and top with a small bit of grated mozzarella cheese. Top with another tablespoon of zucchini mixture, continue, leaving 1" between pancakes. Cook until golden brown on the bottom side, about 1 1/2 minutes. Flip with a spatula and cook on the 2nd side until golden brown (about 2 minutes). Remove from the pan and place on a baking sheet. Keep warm in the oven while preparing the remaining pancakes. Serve with sour cream if desired.

Personal Notes:
Personal Notes:
This is a great dinner side dish.

 

 

 

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