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Zucchini Pancakes Recipe

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4 from 10 reviews

Delicious and healthy zucchini pancakes made with fresh grated zucchini, herbs, and Parmesan cheese. These savory pancakes are quick to prepare, lightly pan-fried to a golden brown, and perfect for a nutritious breakfast or light meal.

Ingredients

Zucchini Pancakes

  • 2 packed cups grated zucchini (from 2 medium zucchinis, squeezed of excess liquid)
  • 2 shallots, finely chopped
  • 1/4 cup fresh chives, chopped
  • 1/4 cup parsley, chopped
  • 1 garlic clove, minced
  • 2 large eggs
  • 1/4 cup grated Parmesan cheese
  • 6-8 tbsp whole wheat flour
  • Kosher salt and fresh pepper to taste
  • Olive oil spray

Instructions

  1. Prepare the zucchini: Grate the zucchini using the large holes of a cheese grater to measure two packed cups. Place the grated zucchini onto a clean dish towel or paper towels and squeeze thoroughly to remove excess moisture. Transfer the dried zucchini into a large mixing bowl.
  2. Mix the batter: Add the flour, finely chopped shallots, minced garlic, chopped parsley, chopped chives, eggs, and grated Parmesan cheese to the zucchini in the bowl. Season the mixture with kosher salt and fresh cracked pepper to taste. Stir well until all ingredients are combined and form a batter.
  3. Heat the skillet: Preheat a large skillet over medium heat. Spray the skillet lightly with olive oil spray to coat the surface and prevent sticking.
  4. Cook the pancakes: Drop tablespoons of the batter carefully into the hot skillet, forming small pancakes. Cook for about 2 minutes on one side until the bottom is golden brown and crisp. Flip the pancakes and cook for another 2 minutes on the other side until golden and cooked through.
  5. Keep warm and continue cooking: Remove cooked pancakes to a plate and keep warm. Spray more olive oil into the skillet as needed, and continue to cook the remaining batter in batches. This recipe makes about 10 to 12 pancakes.

Notes

  • Make sure to squeeze out as much liquid as possible from the zucchini to avoid soggy pancakes.
  • Adjust the amount of whole wheat flour depending on the moisture content of the zucchini to achieve a batter consistency that holds together.
  • You can substitute Parmesan cheese with another hard cheese like Pecorino Romano if preferred.
  • Serve zucchini pancakes with a dollop of sour cream, Greek yogurt, or a fresh herb garnish for added flavor.
  • These pancakes can be kept warm in a low oven while cooking the remaining batches.

Find it online: https://yumntasty.com/zucchini-pancakes-recipe/