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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:
30 min
total:
50 min
servings
total:
4 servings, 3 pancakes each
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What You Need

2
 zucchini, coarsely shredded (about 4 cups)
2
 eggs
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

USE hands to squeeze as much liquid from zucchini as possible. Place zucchini on double thickness of paper towels; drain.

WHISK eggs in medium bowl until blended. Add onions, cheese and pepper; mix well. Stir in zucchini and cracker crumbs.

HEAT oven to 225ºF. Heat 2 tsp. oil in large nonstick skillet on medium heat. Spoon about 3 Tbsp. zucchini mixture into skillet; flatten with back of spatula to 3-inch round. Cook 3 min. on each side or until golden brown on both sides. Place on ovenproof platter; place in oven to keep warm. Repeat with remaining zucchini mixture, adding remaining oil as needed.

SERVE pancakes topped with sour cream.

Kraft Kitchens Tips

Serving Suggestion
Serve 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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