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Main dishes

Zucchini Pancakes

Zucchini Pancakes recipe
photo by:kraft
Toss grated zucchini with eggs, Parmesan and buttery crackers. Cook in skillet. Top with sour cream. Serve up fresh zucchini pancakes—and take a bow.
time
prep:
10 min
total:
50 min
servings
total:
4 servings
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What You Need

2
 zucchini, trimmed, coarsely grated (about 4 cups)
1
tsp.  salt
2
 eggs, beaten
2
 green onions, finely chopped
1/4
cup  KRAFT Grated Parmesan Cheese
1/4
tsp.  black pepper
10
 RITZ Crackers, finely crushed (about 1/3 cup)
2
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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