Comida Kraft
Recipe Box

Zucchini Pancakes

Zucchini Pancakes is rated 4.6 out of 5 by 5.
Prep Time
30
min.
Total Time
50
min.
Servings

4 servings, 3 pancakes each

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.

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What You Need

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Make It

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  • 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.

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.

Serving Suggestion

Serve with a seasonal fruit salad.

Servings

  • 4 servings, 3 pancakes each

Nutritional Information

Serving Size 4 servings, 3 pancakes each
AMOUNT PER SERVING
Calories 220
Total fat 17g
Saturated fat 5g
Cholesterol 110mg
Sodium 230mg
Carbohydrate 10g
Dietary fiber 2g
Sugars 4g
Protein 8g
% Daily Value
Vitamin A 15 %DV
Vitamin C 20 %DV
Calcium 15 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from The 1st batch I made, I over-salted them thinking I'd just rinse it off anyway but the zucchini... 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.)
Date published: 2010-06-24
Rated 3 out of 5 by from I only thought these were so-so. 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? :).
Date published: 2012-08-12
Rated 5 out of 5 by from These were really, really good. 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!
Date published: 2010-06-16
Rated 5 out of 5 by from This recipe is a keeper! 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!
Date published: 2010-06-26
Rated 5 out of 5 by from These were so easy to make and so delicious. These were so easy to make and so delicious.
Date published: 2010-06-10
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