Best Kolokythia Krokettes Zucchini Pancakes Recipes

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KOLOKYTHIA KROKETTES (ZUCCHINI PANCAKES)



Kolokythia Krokettes (Zucchini Pancakes) image

A simple flavorful side dish. Keep the Krokettes warm in a low temp oven until you fry them all. Prep time does not include the hour standing time. From the Encyclopedia of Cookery

Provided by momaphet

Categories     Vegetable

Time 30m

Yield 18 serving(s)

Number Of Ingredients 8

3 medium zucchini, grated (3 cups)
1 teaspoon salt
3 eggs
1 cup grated feta
1 1/2 teaspoons of fresh mint, minced
3 tablespoons flour
pepper
butter (for frying)

Steps:

  • Heat frying pan or griddle over medium heat.
  • Mix zucchini with salt and let stand for 1 hour. Squeeze moisture from zucchini (try putting them in a clean dish towel, roll the ends and wring the towel/zucchini).
  • Beat eggs, add the zucchini, cheese, mint, flour, and pepper.
  • Add butter to pan and spoon 1 TBLS dollops of zucchini into the pan.
  • Brown on both sides.

Nutrition Facts : Calories 44.3, Fat 2.7, SaturatedFat 1.5, Cholesterol 38.4, Sodium 236.7, Carbohydrate 2.4, Fiber 0.4, Sugar 1.2, Protein 2.8

ZUCCHINI PANCAKES



Zucchini Pancakes image

Provided by Ina Garten

Categories     side-dish

Time 24m

Yield 10 (3-inch) pancakes

Number Of Ingredients 8

2 medium zucchini (about 3/4 pound)
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil

Steps:

  • Preheat the oven to 300 degrees F.
  • Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
  • Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

BARB'S ZUCCHINI PANCAKES



Barb's Zucchini Pancakes image

This is one of our favorites that I have been making for years, especially when zucchini are plentiful. Easy to make. Hope that you enjoy them.

Provided by Barb G.

Categories     Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 lb grated zucchini
1 tablespoon minced onion
3 tablespoons Bisquick
1/2 cup grated parmesan cheese
2 eggs, well beaten
1/2 teaspoon garlic powder
salt and pepper
canola oil or olive oil, for skillet

Steps:

  • Grate zucchini.
  • Chop onion, add to zucchini.
  • Add beaten eggs, Bisquick, parmesan cheese, garlic powder, salt and pepper; mix well.
  • Fry as pancakes on hot greased griddle or skillet.
  • Serve as a side dish.

ZUCCHINI PANCAKES



Zucchini Pancakes image

Mucver (pronounced moosh-vair) are delicate, crisp zucchini pancakes popular in Turkey. This version has not just shredded zucchini, but also tiny clouds of feta and a sprinkling of minced fresh dill and scallions. They are crisp on the outside, tender within and subtly herbaceous. The trick to making the pancakes crisp and not soggy is to squeeze all the water out of the zucchini before mixing it with the other ingredients. A little brute force is required.

Provided by Elaine Louie

Categories     dinner, quick, weekday, weeknight, pancakes, appetizer

Time 30m

Yield 12 pancakes

Number Of Ingredients 14

3 medium zucchini (about 1 pound), shredded
Salt
freshly ground black pepper
3 large eggs, beaten
1/2 cup all-purpose flour
1 tablespoon extra virgin olive oil
1 cup crumbled feta cheese
3 scallions, finely chopped
1/3 cup finely chopped dill
1 teaspoon baking powder
4 to 6 tablespoons vegetable oil, more as needed
2/3 cup plain yogurt
2 cloves garlic, finely chopped
1/2 teaspoon salt

Steps:

  • Preheat oven to 250 degrees. Place zucchini in a colander over a bowl, and mix with 1/2 teaspoon salt. Allow to drain for five minutes. Transfer to a cloth kitchen towel, and squeeze hard to extract as much moisture as possible. Squeeze a second time; volume will shrink to about half the original.
  • In a large mixing bowl, combine zucchini and eggs. Using a fork, mix well. Add flour, 1/2 teaspoon salt, olive oil, feta, scallions, dill and 1/2 teaspoon black pepper. Mix well, add baking powder, and mix again.
  • Place a cast iron skillet or other heavy skillet over medium heat. Add 2 tablespoons vegetable oil and heat until shimmering. Place heaping tablespoons of zucchini batter in pan several inches apart, allowing room to spread. Flatten them with a spatula if necessary; pancakes should be about 3/8 inch thick and about 3 inches in diameter. Fry until golden on one side, then turn and fry again until golden on other side. Repeat once or twice, frying about 5 to 6 minutes total, so pancakes get quite crisp. Transfer to a plate lined with paper towels, and keep warm in oven. Continue frying remaining batter, adding more oil to pan as needed. Serve hot.
  • For yogurt sauce: In a small bowl, combine yogurt, garlic and salt. Mix well, and serve on the side or on pancakes.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 244 milligrams, Sugar 3 grams, TransFat 0 grams

ZUCCHINI PANCAKES



Zucchini Pancakes image

This is a great vegetarian pancake, easy to make and is delicious. This recipe was passed to my Mother over 100 years ago and has been a favorite of the families.

Provided by William Uncle Bill

Categories     Breakfast

Time 35m

Yield 16 pancakes, 4 serving(s)

Number Of Ingredients 8

2 cups finely shredded fresh zucchini (, 2 - 8-inch zucchini required)
4 large eggs, beaten
3/4 cup all-purpose flour
1/2 teaspoon granulated sugar
1/2 teaspoon salt
3 tablespoons extra virgin olive oil or 3 tablespoons vegetable oil
4 teaspoons baking powder
1/4 cup melted butter (, for rub) or 1/4 cup melted margarine (, for rub)

Steps:

  • Wash and shred zucchini on a fine shredder (DO NOT PEEL).
  • In a large mixing bowl, beat eggs; add shredded zucchini and mix well using a fork.
  • Add flour, sugar, salt and olive oil and stir well to blend.
  • Finally, add baking powder and mix using a spoon (Batter consistency should be like heavy whipping cream).
  • Preheat griddle to 425- 450°F.
  • If using a heavy duty frying pan, heat to medium-high heat; adjust heat if necessary.
  • Rub grill or frying pan with oil before cooking each batch of pancakes.
  • Spoon batter onto hot griddle (about 2 tablespoons for each pancake).
  • Cook until bubbles on the top of the pancake almost stop, about 1 1/2 minutes; turn pancake over and continue to cook for another 1 to 1 1/2 minutes or until pancakes are done.
  • When done, rub pancakes with melted butter and place in a preheated 250 F oven to keep warm until the remainder are cooked, or serve immediately.
  • Serve with your choice of jams or syrups.
  • Also very good with sour cream or yogurt along with your choice of jams or syrups, or you can eat them just plain.
  • These pancakes are delicious for breakfast, brunch or just as a snack anytime.

Nutrition Facts : Calories 363, Fat 26.8, SaturatedFat 10.3, Cholesterol 216.5, Sodium 831.7, Carbohydrate 21.8, Fiber 1.3, Sugar 2.3, Protein 9.6

MOM'S ZUCCHINI PANCAKES



Mom's Zucchini Pancakes image

I am 'Mom' and I have been making these for years. My whole family just loves them. Serve with a small dollop of sour cream. They go fast!

Provided by Suefood

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 30m

Yield 5

Number Of Ingredients 9

2 cups grated zucchini
2 large eggs, slightly beaten
2 tablespoons chopped green onion
½ cup all-purpose flour
¼ cup grated Parmesan cheese
½ teaspoon baking powder
½ teaspoon salt
1 pinch dried oregano
¼ cup vegetable oil, or as needed

Steps:

  • Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and onion in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir mixture into zucchini until batter is just moistened.
  • Heat vegetable oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.

Nutrition Facts : Calories 196.6 calories, Carbohydrate 11.8 g, Cholesterol 77.9 mg, Fat 14.3 g, Fiber 1 g, Protein 6 g, SaturatedFat 3.1 g, Sodium 375.7 mg, Sugar 1.1 g

GRATED ZUCCHINI PANCAKES



Grated Zucchini Pancakes image

My family loves these pancakes! I serve them as a side dish when we're having chicken, steak or pork chops. I don't remember where I got this recipe - I've been making these pancakes for about 20 years.

Provided by Hey Jude

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 cups grated unpeeled zucchini
1/3 cup flour
1/2 teaspoon baking powder
2 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1 tablespoon milk
1/4 cup grated parmesan cheese
butter

Steps:

  • Mix all ingredients, except butter, in order listed.
  • Heat butter, 1 T.
  • for each batch of pancakes, in a large skillet or griddle.
  • Pour 1/4 C.
  • batter into skillet, cook until light brown, flip and cook the second side.
  • Serve immediately.

TURKISH ZUCCHINI PANCAKES



Turkish Zucchini Pancakes image

A delicious Mediterranean side dish--try it when you're in the mood for something a little different! Makes a good accompaniment to Lebanese chicken. Simple fare, fit for company!

Provided by Leslie in Texas

Categories     Vegetable

Time 50m

Yield 20 pancakes

Number Of Ingredients 12

1 lb zucchini, trimmed and coarsely grated
2 cups chopped green onions
4 eggs, beaten to blend
1/2 cup all-purpose flour
1/3 cup chopped fresh dill (or 1 1/2 T. dried dillweed)
1/3 cup chopped fresh parsley
2 tablespoons chopped fresh tarragon (or 2 t. dried)
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 cup crumbled feta cheese (about 3 oz.)
2/3 cup chopped walnuts (about 3 oz.)
olive oil

Steps:

  • Place zucchini in colander, sprinkle with salt and let stand 30 minutes to drain.
  • Squeeze zucchini between hands to remove liquid and then squeeze dry in several layers of paper towels.
  • Combine zucchini, green onions, eggs, flour, chopped herbs, salt,and pepper in medium bowl and mix well.
  • Fold in feta cheese.
  • (Zucchini mixture can be prepared 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.) Fold walnuts into zucchini mixture.
  • Preheat oven to 300°.
  • Place baking sheet in oven.
  • Cover the bottom of a large non-stick skillet with a thin layer of olive oil.
  • Heat skillet over medium high heat.
  • Working in batches, drop zucchini mixture into skillet by heaping tablespoonfuls.
  • Fry until pancakes are golden brown and cooked through, about 3 minutes per side.
  • Transfer to baking sheet in oven to keep warm.
  • Serve pancakes hot.

Nutrition Facts : Calories 70.3, Fat 4.5, SaturatedFat 1.1, Cholesterol 45.6, Sodium 119, Carbohydrate 5, Fiber 0.9, Sugar 1, Protein 3.3

ZUCCHINI PANCAKES



Zucchini Pancakes image

Make and share this Zucchini Pancakes recipe from Food.com.

Provided by Lalaloob

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 (8 1/2 ounce) package Jiffy corn muffin mix
1 egg
3/4 cup milk
2 tablespoons melted shortening
1 cup grated zucchini
2 tablespoons vegetable oil

Steps:

  • In a large bowl, combine all ingredients except the vegetable oil, mixing well to combine. The batter will be slightly lumpy.
  • On a heated griddle or in a large nonstick skillet, heat the vegetable oil and ladle the batter into whatever size pancakes you like. When small bubbles appear on the surface of the pancakes and the edges begin to turn brown, flip them over and cook thoroughly on the other side.
  • Serve with sour cream and chives, if desired.

Nutrition Facts : Calories 421.1, Fat 23.5, SaturatedFat 5.8, Cholesterol 60.5, Sodium 712.3, Carbohydrate 45.1, Fiber 4.3, Sugar 12.9, Protein 7.7

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