Zucchini Pancakes

Deliciously light! The Zucchini Cakes are kid friendly, too. You can put whatever type of cheese you like in them, I use feta, a nice complementary flavor with the zucchini. The original recipe comes from the HeartMath kitchen head chef, Lena’s mother. Serve them with sour cream, if you like.

8 small zucchini
5 eggs
½ bunch green onions, sliced
5 tablespoons feta, crumbled
2 tablespoons cornstarch
1 tablespoon flour
1 ½ teaspoon sea salt
½ teaspoon granulated onion
6 tablespoons olive oil, for frying

Shred zucchini and place in bowl. Add remaining ingredients except for olive oil. Mix well.
Heat half the oil in frying pan until medium hot. Using a slotted spoon add a spoon of zucchini mixture into pan and pat down lightly to spread out. Cook until edges begin to puff and turn a light green, about 8 minutes or so depending on your heat. Flip pancake over and cook another 4 minutes or so and remove to drain on paper towels.
Continue to cook remaining batter in the same way, adding more oil to pan as needed.

Cooking time: 45 minutes

Serves: 6 to 8

Makes: 15, 3-4 inch patties

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Dana W.

12:54PM PDT on May 16, 2012

Can't wait to try - the picture was very helpful.

send a green star

Joe R.

4:43PM PST on Feb 28, 2012

They look mavelous!

Eternal G.

4:54PM PST on Feb 20, 2012

Yum.

Debbie C.

7:41AM PST on Feb 9, 2012

I love zucchini. I made a copy of this recipe and can't wait to try it. Thanks.

Teresa C.

3:37AM PST on Feb 6, 2012

I've never had zucchini--never heard of zucchini pancakes--but it sounds delicious, with maybe some melted cheese (any cheese, I like it all).
Thanks for a great idea!