Recipe Details

We gave "flapjacks" a facelift!  Wait until your guests get a taste of the tantalizing tastes of your zucchini pancakes!  Freshly grilled to crisp perfection, then served with a refreshing lemony sour cream dollop of deliciousness, for mouth-munching flavor magic!

For the Zucchini Pancakes:

  1. Shred zucchini on large shredder. Toss with salt and let sit for 10 to 15 minutes.
  2. Rinse and drain shredded zucchini. Wrap zucchini in cheese cloth and wring out as much of the liquid as you can.
  3. Sprinkle flour, parmesan 3 Tablespoons Grill Mates Vegetable seasoning over zucchini. Beat eggs and fold them into the mixture. Refrigerate for 30 minutes.
  4. On a medium-hot grill or sauté pan lightly coated with 2 teaspoons of oil, place 5 level #24 scoops on zucchini mixture on hot surface and flatten to 3/8 inch with a grill spatula. Cook on both sides for about 3 minutes each until golden brown on each side and fully cooked.

For the Lemony Dollops:

  1. Hydrate 1 1/2 teaspoons of Grill Mates Vegetable Seasoning in lemon juice. Mix with sour cream. Hold refrigerated to garnish pancakes.

For Plating and Serving:

  1. Plate 5 mini zucchini pancakes to order and garnish each with 3/4 teaspoons of sour cream sauce. Serve immediately.

CHEF’s TIP!

This recipe makes 6 servings of 5 pancakes each.

Fresh zucchini is high in water content.  When salted and wrung out sufficiently, it will loose about 35% to 40% by weight.  These pancakes are delicate and will be eaten with a fork.

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