California Wild Rice and Zucchini Pancakes

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Wild rice is such a versatile whole grain that it can even be used in pancakes!


Makes 4-6 servings




Ingredients:
  • 1/2 pound Zucchini, coarsely grated
  • 1 1/2 cups Cooked California Wild Rice
  • 1 clove garlic, minced
  • 2 teaspoon lemon zest, grated
  • 2 Tablespoon fresh basil chopped
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • 2 Tablespoon flour
  • 1 Tablespoon Olive Oil
  • Grated Parmesan cheese
Cooking Instructions:

Place zucchini in several thicknesses of paper towels; squeeze out excess moisture. In a bowl, combine zucchini with next seven ingredients.

In a large non-stick skillet or griddle, heat ½ tablespoon oil over medium heat. Spoon heaping tablespoons of batter into skillet, about 4 inches apart, flattening each for form a 3-inch pancake.

Cook, turning once, until golden for about 15 minutes on each side. Transfer to plate; keep warm. With remaining oil and batter, cook remaining pancakes. Sprinkle with Parmesan cheese.


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Always in Season

Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.

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