OREGANO ZUCCHINI PANCAKES

Oregano Zucchini Pancakes image

Flecks of zucchini give these savory, moist pancakes a pretty appearance. For a suppertime side dish, field editor Leann Meeds of Klamath Falls, Oregon suggests topping them with spaghetti sauce and Parmesan cheese.

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 3 servings.

Number Of Ingredients 10

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Ingredients

1/2 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/2 teaspoon dried oregano
Salt and pepper to taste
1-1/2 cups shredded zucchini
1 egg, lightly beaten
2 tablespoons chopped onion
2 tablespoons mayonnaise
2 tablespoons butter
Sour cream, optional

Steps:

In a large bowl, combine the flour, Parmesan cheese, oregano, salt and pepper. Combine the zucchini, egg, onion and mayonnaise; stir into dry ingredients until well blended., In a large skillet, melt butter. Drop zucchini mixture by cupfuls into skillet; press lightly to flatten. Fry until golden brown, about 2 minutes on each side. Drain on paper towels. Serve with sour cream if desired.

Nutrition Facts : Calories 307 calories, Fat 21g fat (9g saturated fat), Cholesterol 105mg cholesterol, Sodium 399mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.