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ZUCCHINI PANCAKES (MOZZARELLA CHEESE STUFFED) Recipe

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This recipe for ZUCCHINI PANCAKES (MOZZARELLA CHEESE STUFFED) is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 200º 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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