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How to Make Savory Zucchini Pancakes
Step 1: Prepare the Zucchini
Start by grating the zucchini using a coarse grater or a food processor. Once grated, place the zucchini into a clean kitchen towel or paper towels and squeeze out the excess moisture. Zucchini has a high water content, and removing this moisture will help the pancakes hold together and become crispy. Be sure to get rid of as much liquid as possible to avoid soggy pancakes.
Step 2: Mix the Ingredients
In a large mixing bowl, combine the grated zucchini with the egg, flour, Parmesan cheese (if using), herbs, and garlic powder. Season with salt and pepper to taste. Stir until everything is well mixed. The batter should be thick and hold together. If it seems too runny, add a little more flour until the consistency thickens up.
Step 3: Heat the Pan
Heat a large skillet or frying pan over medium heat and add about 1 tablespoon of olive oil or vegetable oil. You want the oil to be hot but not smoking, so test it by dropping a small spoonful of the batter into the pan. If it sizzles, it’s ready.
Step 4: Fry the Pancakes
Spoon a heaping tablespoon of the zucchini mixture into the hot pan for each pancake. Flatten it out gently with the back of your spoon or spatula to form a small round pancake. Cook for about 3-4 minutes on each side or until golden brown and crispy. You can make them as big or as small as you like, but keep in mind that smaller pancakes will cook more evenly and quickly.
Flip carefully to avoid breaking the pancakes. Continue frying until both sides are golden and crispy. Add more oil to the pan as needed between batches.
Step 5: Drain and Serve
Once the pancakes are cooked, transfer them to a paper towel-lined plate to drain any excess oil. Serve them hot, topped with a dollop of sour cream or Greek yogurt, and a sprinkle of fresh herbs for extra flavor and freshness. For a zesty touch, add a squeeze of lemon juice over the top before serving.
Tips for the Perfect Zucchini Pancakes
- Squeeze Out Excess Moisture: The key to crispy zucchini pancakes is removing as much moisture as possible from the zucchini. Don’t skip this step!
- Use a Non-Stick Pan: If you want to make flipping easier and avoid sticking, use a non-stick skillet or pan. It also reduces the amount of oil needed for frying.
- Customize the Flavor: If you prefer a stronger savory flavor, feel free to add minced onion or a pinch of cayenne pepper for a kick. Fresh herbs like thyme or oregano also work great in this recipe.
- Make Them Ahead: You can make the pancakes ahead of time and store them in the fridge for up to 2 days. Reheat them in a hot pan with a little oil to crisp them back up. They also freeze well for up to 1 month—just reheat them in the oven or skillet.
- Serve with Dips or Sauces: For a fun twist, serve your zucchini pancakes with different dips or sauces, such as tzatziki, sriracha mayo, or even a simple vinaigrette for a light dressing.
How to Serve Zucchini Pancakes
While these zucchini pancakes are fantastic on their own, they can also be paired with a variety of sides and toppings to make a complete meal:
- As a side dish: Serve them alongside grilled chicken, salmon, or a light salad for a balanced meal.
- For breakfast or brunch: Top with a fried egg, smoked salmon, or avocado for a hearty breakfast.
- As a snack: Serve with your favorite dipping sauce or a drizzle of honey for a sweet-savory snack.
Conclusion: A Savory Treat for Every Occasion
Zucchini pancakes are a delicious and healthy way to enjoy this versatile vegetable, whether you’re looking for a light meal, a savory snack, or a unique side dish. With their crispy edges and soft, flavorful centers, these pancakes are sure to be a favorite in your kitchen. They’re easy to make, customizable, and perfect for any meal of the day.
So, the next time you find yourself with an abundance of zucchini, why not turn them into these irresistible savory pancakes? You’ll love how simple, satisfying, and downright tasty they are.
Enjoy every bite! 🥒🥞
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