Zucchini pancakes are a delightful twist on traditional breakfast pancakes, offering a savory and nutritious option. Perfect for any time of the day, these pancakes are easy to make and a great way to use up that extra zucchini you have in your kitchen. Let’s dive into this mouth-watering recipe that’s sure to become a family favorite.
Ingredients You’ll Need
To create these delicious zucchini pancakes, you will need the following ingredients:
- 2 medium zucchinis, grated
- 1 tablespoon salt
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 2 green onions, finely chopped
- 1 teaspoon garlic powder
- Freshly ground black pepper to taste
- Olive oil for frying
- Optional: Sour cream or Greek yogurt for serving
How to Make Zucchini Pancakes
- Prepare the Zucchini: Start by grating the zucchinis using a box grater. Collect the grated zucchini in a colander and mix in the tablespoon of salt. Let it sit for about 10 minutes. This step helps to draw out excess moisture from the zucchini, which is crucial for achieving the right pancake texture.
- Drain and Dry: After the grated zucchini has sat for 10 minutes, use a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible. This is important to prevent the pancakes from becoming too soggy.
- Mix the Batter: In a large bowl, beat the eggs lightly. Add the flour, grated Parmesan, chopped green onions, and garlic powder. Season with black pepper to taste. Stir in the grated zucchini until well combined.
- Cook the Pancakes: Heat a tablespoon of olive oil in a large non-stick skillet over medium heat. Once the oil is hot, drop a spoonful of the zucchini mixture into the skillet, gently flattening it with the back of the spoon to form a pancake shape. Cook for about 4-5 minutes on each side, or until golden brown and cooked through. Make sure not to overcrowd the pan; cook the pancakes in batches if necessary, adding more oil between batches as needed.
- Serve and Enjoy: Once cooked, transfer the pancakes to a plate lined with paper towels to remove any excess oil. Serve immediately with a dollop of sour cream or Greek yogurt on top, or enjoy them plain. These pancakes make a delicious side dish or a light meal on their own.
Variations and Tips
- Add Extra Vegetables: Consider adding finely chopped bell peppers, shredded carrots, or corn kernels for added flavor and nutrition.
- Cheese Lovers: For a cheesy twist, try adding shredded cheddar or mozzarella cheese to the batter.
- Spice It Up: Spice enthusiasts can add a pinch of cayenne pepper or paprika for a bit of heat.
- Gluten-Free Option: Substitute the all-purpose flour with almond flour or chickpea flour to make the pancakes gluten-free.
- Make Ahead: These pancakes can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet on low heat until warmed through.
Zucchini pancakes are a versatile dish that can adapt to different preferences and dietary requirements. Whether serving them as an appetizer, side dish, or light main course, these pancakes are sure to impress. Their crispy edges and soft, flavorful interior make them an irresistible choice for any meal.
