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Zucchini Patty Pancakes Recipe

Recipe by: Beth Stauffer

"This is my mom's recipe which is a favorite of my dad's and is quickly becoming a favorite at my house. The flavor of onions and zucchini blend nicely together in this recipe that will help use up the bountiful zucchini from your garden."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook5 m
  • Ready In20 m
  • 1Heat oil in a large skillet over medium-high heat.
  • 2Combine zucchini, crackers, onion, eggs, Cheddar cheese, salt, and pepper in a bowl using a spoon or your hands until mixture is evenly combined. Form mixture into small patties.
  • 3Fry patties in the hot oil until lightly browned and heated through, 2 to 3 minutes per side.
Footnotes
  • Cook's Notes:
  • Saltine crackers can be used in place of buttery round crackers, if desired.
  • The patties will brown quickly so you will want to keep a close eye on them.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 8 servings
  • 392 cals
  • 2 tablespoons olive oil, or as desired
  • 2 cups shredded zucchini
  • 2 cups finely crushed buttery round crackers (such as Ritz®)
  • 1 1/2 cups finely chopped yellow onion
  • 3 eggs, beaten
  • 1/2 cup shredded sharp Cheddar cheese
  • salt and ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    392
    20%
  • Fat:
    23.3
    36%
  • Carbs:
    37.1
    12%
  • Protein:
    8.2
    16%
  • Cholesterol:
    77
    26%

Based on a 2,000 calorie diet

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