Main dishes

Zucchini Pancakes

photo by:kraft

Toss grated zucchini with eggs, Parmesan and RITZ crackers. Cook in skillet. Top with sour cream. Now enjoy—and take a bow.

time

prep:

10 min

total:

50 min

servings

total:

4 servings

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What You Need

zucchini, trimmed, coarsely grated (about 4 cups)

tsp. salt

eggs, beaten

green onions, finely chopped

1/4

cup KRAFT Grated Parmesan Cheese

1/4

tsp. black pepper

RITZ Crackers, finely crushed (about 1/3 cup)

Tbsp. canola oil, divided

1/4

cup BREAKSTONE'S or KNUDSEN Sour Cream

Make It

HEAT oven to 225ºF.

PLACE zucchini in colander; sprinkle with salt. Let stand 20 min. to drain. Use hands to squeeze as much liquid as possible from zucchini; place zucchini on double thickness of paper towels to drain. Mix eggs, onions, Parmesan and pepper in medium bowl. Stir in zucchini and cracker crumbs.

HEAT 2 tsp. oil in large nonstick skillet on medium heat. To make 4 pancakes, spoon zucchini mixture into skillet, using about 3 Tbsp. zucchini mixture for each pancake; flatten each with back of spatula to make 3-inch round. Cook 3 min. on each side or until golden brown on both sides. Transfer to ovenproof platter; place in oven to keep warm. Repeat with remaining oil and zucchini mixture.

SERVE topped with sour cream.

Kraft Kitchens Tips

Serving Suggestion

For a delightful brunch idea, serve Zucchini Pancakes with a seasonal fruit salad!

How to Make RITZ Cracker Crumbs

To easily crush RITZ Crackers into crumbs, process the crackers in a food processor or blender. You can also crush RITZ Crackers by hand by placing the crackers in a resealable plastic bag and rolling across them with a rolling pin. For each 1/3 cup of crumbs, you will need about 10 RITZ Crackers.

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smarks

posted:8/11/2012

I only thought these were so-so. The egg taste was pretty strong and I wasn't expecting that. I was thinking they'd taste more like potato pancakes (latkes), but the potato version is much better in my opinion. On the up side, my kids did enjoy them and ate them. And they turned out exactly as pictured (how many times does that actually happen? :).

a cook

posted:6/26/2010

This recipe is a keeper! Everyone loved them, with or without the sour cream. A note, make sure you remove as much of the liquid from the zucchini as you possibly can! Great recipe for all of the zucchini coming from my 14 year son's garden!

kitty-san

posted:6/24/2010

The 1st batch I made, I over-salted them thinking I'd just rinse it off anyway but the zucchini retained all that saltiness and in spite of careful rinsing and squeezing, they were inedible. I tried another batch with far less salt and they were really delicious!! A nice change from the usual ho-hum breakfast dishes and even a great side-dish. The sour cream garnish is perfect!! (you can also add some grated carrots..... a perfect way to get the kids to eat more veggies.)

carrieh82

posted:6/16/2010

These were really, really good. My husband and his friends were fighting over the last one! Do make sure to drain the zucchini as thoroughly as the recipe states or the pancakes will fall apart. Next time, I will probably use more parmesan and definitely add garlic. I cna't wait to make this recipe again!

lindalashby

posted:6/9/2010

These were so easy to make and so delicious.