Homemade zucchini pancakes are a recipe that was taught to me but my Aunt ReRe.  She used to make these all the time for us.  In fact, she for some reason called them zucchini pizzelles.  Maybe because of the round shape?  I have no idea.  But what I do know is that they are so good and easy to make.  I used to love it when I went over to her house and she would make them.  I would eat them hot off the griddle!! Oh, they  also freeze so well and make an excellent appetizer.  My kids even like them for breakfast. Just a thought..could be a great way to get your kiddos to eat their veggies.  

Buon Appetito!

Zucchini Pizelles (about 30 pancakes)

1 Cup Ricotta

½ Cup Scallions – chopped

2 Tbsp. Parsley – chopped

2 Tbsp. Basil – chopped

1 Tsp. Salt

½ Tsp. Pepper

1 Cup Flour

3 Extra Large Eggs  – beaten

3 Cups Shredded Zucchini – About 2 large zucchini- squeeze out excess water 

2/3 Cup Pecorino Romano Cheese

Olive Oil for cooking 

In a mixing bowl combine the ricotta, scallions, parsley, basil, salt and pepper.  Gradually add in the flour and stir.  Add in the eggs, zucchini and  the cheese.  Mix well.  Brush a griddle pan with olive oil. Put about 1 tablespoon of batter into the pan at a time forming small pancakes.  Cook for about two minutes on each side or until golden brown.  Remove from the pan and lay on a piece of paper towel to drain any excess oil. Repeat this process until you are done with the batter. Be sure to brush oil on the pan each time you make a new batch. 

 

 

Print Recipe