Charlie Campbell’s Zucchini Hotcakes

zucchini hotcakes

Charlie Campbell shared this recipe with me. He’s from Ohio yet makes great southern food! I made his zucchini hotcakes last night, and they were wonderful! You can use yellow squash for this recipe, too. If eating green hotcakes bothers you, I suggest using yellow crookneck or yellow straightneck squash. Here’s Charlie’s recipe:

Charlie Campbell’s Zucchini Hotcakes

What you’ll need:

  • 2 small zucchinis
  • ½ cup panko
  • ½ cup parmesan cheese
  • 1 small onion, chopped
  • 1 large egg
  • 1 tablespoon minced garlic
  • Salt and pepper, to taste

Directions: Rinse and dry zucchini and grate. Using paper towels, blot away most of the liquid from the grated zucchinis. Combine with remaining ingredients. Drizzle a non-stick skillet with a little oil and drop batter by spoonfuls into pan, as you would with pancakes. Fry over medium heat until both sides of the hotcakes are brown.

Thanks, Charlie!

Charlie Campbell