Mom's Zucchini Pancakes

Recipe View 5 mins Prepare the Zucchini: Place the grated zucchini in a colander lined with paper towels or a clean kitchen towel. Press down firmly to remove excess moisture. This step is crucial for achieving crispy pancakes. (5 minutes)

Recipe View 2 mins Combine Wet Ingredients: In a large bowl, combine the squeezed zucchini, lightly beaten eggs, and finely chopped green onion. Mix well to ensure even distribution. (2 minutes)

Recipe View 2 mins Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, grated Parmesan cheese, baking powder, salt, and dried oregano. This ensures the baking powder is evenly distributed, leading to a better rise. (2 minutes)

Recipe View 3 mins Create the Batter: Gradually add the dry ingredients to the zucchini mixture, stirring gently until just combined. Be careful not to overmix, as this can result in tough pancakes. A few lumps are perfectly fine. (3 minutes)

Recipe View 2 mins Pan-Fry the Pancakes: Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, drop rounded spoonfuls of the zucchini batter into the skillet, leaving enough space between each pancake. (2 minutes)

Recipe View 6 mins Cook to Golden Perfection: Pan-fry the pancakes for 2 to 3 minutes per side, or until golden brown and cooked through. Adjust the heat as needed to prevent burning. (4-6 minutes)

Recipe View 2 mins Drain and Serve: Transfer the cooked zucchini pancakes to a plate lined with paper towels to drain off any excess oil. Serve warm with a dollop of sour cream, a sprinkle of fresh herbs, or your favorite dipping sauce. (2 minutes)