Zucchini Pancakes

Zucchini Pancakes


1 pound zucchini, grated (about 4 cups)
1 cup finely chopped onion
1 cup Dierbergs flour
2 teaspoons Dierbergs sugar
1 teaspoon salt
¼ teaspoon pepper
2 large Dierbergs eggs, lightly beaten
⅓ cup Dierbergs milk
½ cup Dierbergs vegetable oil (divided)
Grated parmesan cheese


In colander set over large bowl, combine zucchini and onion; set aside.

In second large bowl, combine flour, sugar, salt, and pepper. In 2-cup glass measure, mix together eggs, milk, and ¼ cup of the vegetable oil. Stir liquid into flour mixture until thoroughly combined. Stir in zucchini and onion.

In large skillet, heat remaining oil over medium-high heat. Using ¼ cup measure, cook zucchini mixture in batches until golden brown, about 3 minutes per side. Sprinkle parmesan over top before serving.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 238
Cholesterol: 63 mg
Fat: 14 g
Sodium: 425 mg
Carbohydrates: 22 g
Protein: 6 g
Fiber: 2 g