Zucchini Pancakes

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I think scallion goes well with green veggie so I use scallions instead of red onion, it's a great combination. After grate zucchini, I squeeze all excess liquid, then add egg and flour as directed. when adding egg, the mixture becomes wet so I think it's good to squeeze all liquid. furthermore, it takes minutes to finish one batch, it avoids batter becomes too wet. I didn't add baking powder for healthy eating, the pancakes still great.

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I made this tonight for my one-year-old daughter and she gobbled up 3 of them! They are perfect and easy!! Thanks Ina!

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This recipe was so simple and easy to prepare, that i didn't think it would taste as great as it did. My mom and I ate the pancakes for dinner, originally intended as a side dish, instead became our entire meal! I am sure to make these again sometime very soon. PS: Definitely add more flour if the batter sits for a while.

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I liked these but I thought that the red onion overpowered it a bit.

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I made these little gems after watching Ina make them on TV and what a hit they made. Yummy, yummy! I did add some salt and drain them for about 15 minutes before adding the rest of the ingredients. Also added some grated parmesan cheese. After frying them up, I served them with a little wasabi mayonnaise on top. Wow! They were great. Ina always makes me look good! You go girl!

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these are great. i was looking for a way that my son would eat more vegetables and i saw this today, and decided to make them and they are great my husband and son loves them ! i defintly will make them again. i didn't have bakin powder like it said to use, but i used baking soda instead and it worked good for me ;o

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I wonder if you can make these in the morning and rewarm them for dinner.

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We have this exact recipe, except we also add carrots. Try it sometime,it adds a touch of an additional flavor to this.

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I made this recipe by following the directions exactly - no pre-salting the zucchini. They came out pretty yummy, but I thought they were a bit salty. Also, they were pretty moist in the center, but I'm not sure if that's how it's supposed to be or not. (My husband described it as slimy, though he liked the flavor. Overall, these were good, but I'm not sure that I'll make them again or recommend them to a friend.

I would say the best part of this recipe is how simple it is!

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Oh my were these good! I didn't have the red onions on hand, so I used green onions/scallions instead. I also salted and drained the zucchini first, but there wasn't quite enough liquid to make a decent batter, so I added a touch of milk. If you do decided to salt and drain the zucchini, I suggest you reserve the liquid, but be wary of how much you but in due to the salt content and only use a little salt when you salt the zucchini, you don't need much and allow for about 10 to 15 minutes for it to do its job. My grandmother would make a version of this when I was a kid and this recipe brought back those wonderful memories! Thanks Ina!