Food & Cooking Recipes Appetizers Zucchini-Parmesan Pancakes 3.2 (52) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 11, 2019 Print Rate It Share Share Tweet Pin Email Photo: Romulo Yanes Prep Time: 40 mins Total Time: 40 mins Yield: 24 Karen Bernhardt Toolan of Clifford Township, Pennsylvania, sent us this recipe for her twist on potato pancakes. She says, "These are great as a side dish at dinner, with fried eggs for breakfast, or as an appetizer with sour cream for dipping." Matzo meal, easy to find around Passover, makes them nice and crisp. Ingredients 2 pounds zucchini (about 3) 1 pound russet potatoes (about 2), peeled 1 medium onion ¾ cup fresh parsley, chopped 1 ounce Parmesan, grated (¼ cup) 6 tablespoons matzo meal 2 tablespoons chopped fresh dill 2 teaspoons sugar 2 teaspoons lemon juice 1 garlic clove, minced 2 large eggs, lightly beaten Coarse salt and ground pepper ¾ cup vegetable oil Sour cream, for serving Directions Using the large holes of a box grater, shred zucchini, potatoes, and onion onto a clean dish towel; squeeze out excess liquid. Transfer to a large bowl and stir in parsley, Parmesan, matzo meal, dill, sugar, lemon juice, garlic, eggs, and 1 teaspoon each salt and pepper. In a large nonstick skillet, heat oil over medium-high. In batches, drop mounds of zucchini mixture (2 tablespoons each) into skillet; flatten with a spatula and cook until golden brown on both sides, about 6 minutes total, flipping once. Drain on paper towels. Sprinkle with salt and serve warm with sour cream. Cook's Notes You can make your own matzo meal by processing plain matzo until finely ground. Freeze cooled pancakes between sheets of waxed paper, up to 1 month. Rate it Print