I am a big fan of Zucchini! My Zucchini Pancakes are savory and loaded with fresh zucchini and parmesan cheese. Also, they’re pretty easy to whip up, crisp on the outside, with delectable veggies and cheese folded into their tender inside. They make a great side dish or appetizer.
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What Are Zucchini Pancakes?
I find these Zucchini Pancakes are similar to regular pancakes, except they’re savoury rather than sweet. Instead of devouring them with some sweet fruit, I folded these pancakes with vegetables.
Okay, maybe they’re not all that similar. But they’re similar in a way that they’re fairly quick to make, require little to no special skills and will never disappoint. Oh, and the batter is both prepped and scattered on a pan for cooking; just like with our English pancakes.
Why Does This Recipe Work?
- Easy recipe made with simple ingredients.
- Delicious side dish; the whole family will love it.
- The perfect way to insert more veggies into your diet.
- A good way to use up leftover zucchini.
- Ready in just 15 minutes.
What’s In The Zucchini Pancakes?
"See the recipe card below for more information about the ingredients and quantities."
- Zucchini: The star of this recipe! I use 2 large zucchinis and don't like peeling it.
- Eggs: I use 4 large eggs at room temperature.
- Green onion: Diced, you can substitute it for red or yellow onion.
- All-purpose flour: The base for our batter. You can substitute it for gluten-free flour.
- Parmesan cheese: To make the pancakes extra scrumptious.
- Baking powder: It enhances the texture of this dish.
- Salt: Just what you ordinarily use in your kitchen.
- Vegetable oil: I used vegetable oil to cook the pancakes, but you can use canola oil, coconut oil or olive oil.
How Can I Grate The Zucchini?
There are many ways that you can grate a Zucchini. You can use just your hands and a box grater. You can also use a food processor or even just a vegetable peeler. The shape or size doesn’t really matter, as long as it is shredded and drained well, it should be just fine.
How To Make Zucchini Pancakes?
One: First, we must ensure that all the ingredients are ready to go. This means, rinsing the vegetables and prepping them for the recipe. For this recipe, make sure the green onions are finely diced. Next, grate the zucchini.
Two: Place the grated zucchini in a large colander and press down on the zucchini with your hand to get rid of all the liquids. This is important for the batter to come together; so this step should not be skipped.
Three: Choose a large bowl that would be able to contain the entirety of the ingredients. In this bowl, add the strained zucchini, flour, eggs, parmesan cheese, onion, baking powder and salt. Mix all of the ingredients until they are well combined.
Four: Next, take out a large frying pan and pour a few teaspoons of vegetable oil over it. Once the oil is hot, we’re going to scoop ¼ cup of the pancake batter and pour it onto the hot skillet.
Five: Let it cook over medium heat until it is a beautiful golden brown (should take about 3 to 4 minutes) and then flip and repeat the same for the other side.
Six: Take ¼ cup more of the batter and repeat until all the batter has been used up.
Seven: Next, place the savoury pancakes on a serving plate, and serve with a dollop of sour cream.
My Tips
- Use an ice cream scoop, (the one where you can control when to release the liquid) to pour the batter. Not only will they make less of a mess, but they’ll ensure all pancakes use up the same amount of batter; thus they are all equal in size.
- You don’t want to over-mix the batter, nor do you want to wait after the batter has been mixed. You don’t want soggy Zucchinis so don’t leave your batter out for too long.
- Deciding the ratio of your pancake batter to your Zucchini shreds is up to you. I like a good 50-50 ratio, so that we taste more Zucchini, but you alter the recipe as per your liking.
Variations
- You can add some fresh herbs such as thyme, parsley, rosemary and chives.
- If you love the flavour of garlic, then you can also add a couple of diced cloves of garlic to the oil and then proceed to add the batter.
- Add in more shredded vegetables such as carrots or cabbages.
How To Serve
I serve them with a dollop of sour cream or some garlic sauce. However, if you feel like having a more extravagant meal, then these fritters go really well, with Pizza Spaghetti Bake and Baked Stuffed Bell Peppers With Rice.
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Recipe
Zucchini Pancakes Recipe
Equipment
- Frying pan
Ingredients
- 4 cups zucchini , grated, dried well
- ¼ cup green onion , diced
- 4 large eggs , slightly beaten
- ½ cup Parmesan cheese , grated
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¼ cup vegetable oil
Instructions
- Grate the zucchini, place it in a large colander, and press down on the zucchini with your hand to get rid of all the liquids.4 cups zucchini
- In a large bowl, mix together the strained zucchini, flour, eggs, Parmesan cheese, onion, baking powder and salt until combined.¼ cup green onion, 4 large eggs, ½ cup Parmesan cheese, 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- Heat the oil in a large skillet over medium heat; scoop about ¼ cup of the zucchini mixture onto the hot skillet, and cook for 3-4 minutes on each side or until golden brown.¼ cup vegetable oil
- Repeat, put the pancakes on a serving plate and garnish with green onions and serve with a dollop of sour cream.
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