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

Time 20m

Yield 3 servings.

Number Of Ingredients 10

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.