A traditional favorite in many families. Tasty, inexpensive, and nutritious!
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Zucchini pancakes are one of the first recipes I remember watching my older sister make. It was such a treat for us to be allowed to use the kitchen to cook up a healthy snack for ourselves. She continued to make these as a special side dish for years. They’ve always been a favorite of mine—dipped in a dill and sour cream mixture is the best.
You’ll love how these seem like an indulgence, but they’re healthy! They’re customizable with different types of cheeses, such as feta. You can also add minced onions, garlic, and shredded carrots in amounts to suit your taste. I’d start with two cloves of garlic, half an onion, and a medium carrot.
By the way, if you’re looking for other great zucchini recipes, FFF has plenty to try, like this Zucchini Quiche for breakfast, Sautéed Zucchini for lunch, and Mexican Zucchini Lasagna for dinner! We even have dessert covered with this Chocolate Paleo Zucchini Bread and Zucchini Muffins with Applesauce.
Are Zucchini Pancakes Healthy?
Zucchini pancakes are low-calorie yet provide protein, vitamins A and C, and iron. Plus, you could make this recipe vegan using plant-based Parmesan and flax eggs instead of eggs. Moreover, summer squash is pretty interchangeable, and you could substitute all or part of the zucchini with that.
To squeeze or not to squeeze?
Squeeze it! Zucchini recipes often tell you to shred the zucchini, then sprinkle salt on it and let it sit for about 15 minutes. You’re going to see a lot of water in the bowl. You want to squeeze the zucchini’s water out (I use bare hands) and then set it on paper towels or clean white kitchen towels to squeeze some more. Squeezing is a crucial step for measuring the zucchini, in my opinion. It will ensure you have the right consistency for your pancake batter.
INGREDIENTS
- 2 cups grated zucchini, excess water squeezed out
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil for frying
INSTRUCTIONS
Mix
Combine zucchini, eggs, and other ingredients.
Fry
Cook pancakes until golden.
Serve
Enjoy warm with toppings.
Devour!
FAQs & Tips
The pancakes taste best freshly made, but you can reheat them with good results. To refrigerate after cooking, simply cool the pancakes and store them in an airtight container for up to 3 days. To freeze after cooking, freeze individually on a tray for about 30 minutes, then transfer to a freezer container or bag to store for up to 2 months.
Zucchini falls about in the middle of the list of vegetables and fruits with extensive pesticide use. So if possible, get organic zucchini and don’t peel it—just scrub it. Leaving the skin on is healthier, as it contains plenty of antioxidants and nutrients. If you can’t get organic, soak the whole zucchini in a mixture of white vinegar and water, which will help loosen the waxy coating they often have for shipping. Scrub and rinse thoroughly under running water. Then peel or not, according to preference.
Extra-large zucchini aren’t always the best. You’ll be composting a lot of large seeds from the inside, and they tend to be a little tougher. Tiny zucchini are delicious cut into rounds and sautéed. Medium to large zucchini are best for pancake, fritter, bread, or cake recipes.
Serving Suggestions
I like to have Zucchini Pancakes at lunch or dinner time, alongside easy main dishes like this Grilled Mexican Quesadilla Recipe with Lentils. You may want dips to go along with both the pancakes and the quesadillas. Simply mix dill into sour cream to taste, or Try this Easy Greek Yogurt French Onion Dip. Another delicious and light main dish to serve with Zucchini Pancakes is Vegan Cucumber Noodles Mango Summer Rolls with Almond Coconut Dip. Whether you have these delicious Zucchini Pancakes for breakfast, lunch, supper, or snack, you’re going to love them!
Ingredients
- 2 cups grated zucchini excess water squeezed out
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil for frying
Instructions
- Combine grated zucchini, eggs, flour, Parmesan cheese, baking powder, salt, and pepper in a large bowl. Mix until well combined.
- Heat olive oil in a skillet over medium heat. Scoop 1/4 cup of batter for each pancake and fry until golden brown, about 2-3 minutes per side.
- Serve the pancakes warm with a dollop of Greek yogurt or your favorite sauce.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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