Breakfast Zucchini Pancakes
These breakfast zucchini pancakes will become a family favorite! Grated egg and zucchini pancakes mixture with a ham and cheese filling.
garlic clove, minced
salt, or to taste
pepper to taste
oil to cook
Grate zucchini on the coarse side of a grater and squeeze grated zucchini to remove excess moisture.
Lightly whisk eggs.
In a bowl, combine grated zucchini, eggs, garlic, flour, and pepper; mix well.
In a non-stick skillet, over medium heat, heat oil (just enough oil to lightly cover the bottom of skillet).
Once the oil is hot, scoop mixture onto pan. Repeat until skillet is full. (I used 2 skillets at the same time so all cooked together).
With a spoon, gently distribute mixture evenly.
Add some ham and cheese to each fritter.
Then, add more egg mixture to close the patty so the ham and cheese are covered.
Cook 3 minutes, carefully flip patties and cook another 3 to 4 minutes. Serve immediately.
This recipe will yield about 12 medium/large zucchini pancakes.