Description
These savory zucchini pancakes are a delicious and easy way to enjoy fresh zucchini. They’re perfect for breakfast, brunch, or a light dinner!
Ingredients
Scale
- 2 medium zucchini, grated
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 tablespoons milk
- 1 tablespoon olive oil, plus more for cooking
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: sour cream, fresh dill, chives
Instructions
- Grate the zucchini using a box grater. Place the grated zucchini in a colander and sprinkle with salt. Let it sit for 10-15 minutes to release excess water.
- Squeeze out as much water as possible from the zucchini using your hands or a clean kitchen towel.
- In a medium bowl, combine the squeezed zucchini, flour, Parmesan cheese, egg, milk, olive oil, salt, and pepper. Mix well until everything is combined.
- Heat a tablespoon of olive oil in a large skillet over medium heat.
- Drop spoonfuls of the zucchini mixture onto the hot skillet, forming small pancakes.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Remove the pancakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
- Serve immediately with your favorite toppings, such as sour cream, fresh dill, or chives.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free all-purpose flour blend.
- You can add other vegetables to the pancakes, such as grated carrots or onions.
- If the zucchini mixture seems too wet, add a little more flour.
- Prep Time: PT15M
- Cook Time: PT15M
- Category: Breakfast
- Method: Pan-fry
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 80
- Fat: 5g
- Carbohydrates: 8g
- Protein: 3g