The zucchini in my garden just won’t quit. It’s nice to have homegrown veggies but we are kind of getting tired of it around here. Remind me next year not to plant so many of the darn things.
I never imagined 3 plants would yield so many zucchini, I definitely did not have this much success last year in Minnesota. The plants only grew to about 1/4 the size as they did this year and I only got a couple zucchini.
Now I know that they really thrive in Nebraska.
So, as you can imagine I still have a few more zucchini recipes to share with you all. These cheesy zucchini pancakes are a simple, straightforward and easy side dish.
I love how crispy they get on the outside and that they keep their texture within. They were perfect to enjoy alongside some barbecue chicken off the grill.
- 1 pound zucchini, about 3 cups shredded
- 1 medium onion
- 1 cup panko crumbs (can also use homemade or dried, unseasoned bread crumbs)
- 1 cup shredded pepper jack cheese
- 2 large eggs, lightly beaten
- 1 teaspoon fresh lemon juice
- 1 or 2 splashes hot sauce (optional)
- Salt and pepper to taste
- 2 tablespoons butter
- olive oil for frying
- In a food processor or with a box grater, grate zucchini and onion. Place in a kitchen towel and squeeze tightly to remove all excess moisture.
- Dump zucchini/onion into a large mixing bowl and stir in panko, cheese, eggs, lemon juice, hot sauce, salt and pepper. Combine well. If the mixture appears dry, add a bit more egg and if it's wet, add more panko.
- Melt butter in a skillet over medium-high heat. Add enough olive oil to barely cover the bottom of the skillet. Once hot, drop zucchini mixture by 1/4 cup into the skillet. Cook until browned and crispy, 2-3 minutes then flip and cook another 2-3 minutes until golden. Remove to a paper towel lined plate.