Add a healthy twist to your meal routine with these delicious Zucchini Pancakes! This recipe transforms fresh zucchini into a mouth-watering dish with a crispy exterior and tender inside.
Why You’ll Love This Veggie Packed Dish
- Quick. Ready in just 30 minutes from start to finish.
- Effortless. Minimal preparation for a no-fuss cooking experience.
- Incredibly Tasty. The mild flavor of zucchini combined with spices creates a deliciously savory pancake.
These zucchini pancakes are a great way to incorporate more vegetables into your diet, making them a healthier option that doesn’t sacrifice taste.
What Is The Difference Between Pancakes And Fritters?
The terms “pancakes” and “fritters” often cause some confusion, but they refer to slightly different things:
- Zucchini Pancakes– These are made with shredded zucchini mixed into a batter and cooked on a griddle or skillet. They are typically thinner and have a more uniform texture.
- Zucchini Fritters– These are usually thicker and have a chunkier texture. The batter is similar, but fritters are often deep-fried or pan-fried until crispy.
Both are delicious, but zucchini pancakes tend to be lighter and less oily compared to fritters.
Are Zucchini Pancakes Healthy?
Yes, zucchini pancakes are a healthy option for several reasons:
- High in Vegetables. The main ingredient is zucchini, a low-calorie vegetable that is rich in vitamins A and C, potassium, and dietary fiber.
- Low in Calories. Zucchini is low in calories, making these pancakes a great option for those looking to manage their weight.
- Nutrient-Rich. Zucchini contains antioxidants and other beneficial plant compounds that contribute to overall health.
- Good Source of Protein. The addition of eggs and cheese provides protein, which is essential for muscle repair and growth.
What Are Zucchini Pancakes Made Of?
- Zucchini- The main vegetable, providing moisture and a mild flavor.
- All-Purpose Flour– Helps to bind the ingredients together.
- Egg– Acts as a binder, giving structure to the pancakes.
- Parmesan Cheese– Adds a savory, cheesy flavor to the batter.
- Garlic Powder– Enhances the overall flavor with a hint of garlic.
- Salt– Enhances the natural flavors of the ingredients.
- Black Pepper– Adds a slight heat and sharpness.
- Olive Oil– For cooking the pancakes, adding a rich flavor and helping achieve a crispy exterior.
How To Make Zucchini Pancakes
- Prep the Zucchini. Start by grating the zucchini using a box grater. Place the grated zucchini in a colander and sprinkle with salt. Let it sit for 10 minutes to draw out excess moisture.
- Mix the Batter. In a large bowl, combine the grated zucchini, flour, egg, Parmesan cheese, garlic powder, salt, and black pepper. Mix until well combined.
- Heat the Skillet. Heat a tablespoon of olive oil in a large skillet over medium heat. Once hot, scoop 1/4 cup of the batter into the skillet, pressing down lightly to flatten.
- Cook the Pancakes. Cook for 3-4 minutes on each side, or until golden brown and crispy. Repeat with the remaining batter, adding more oil as needed.
- Serve. Serve your zucchini pancakes hot, topped with a dollop of sour cream or Greek yogurt, and a sprinkle of fresh herbs if desired.
Tips And Tricks
Making delicious zucchini pancakes involves more than just the right ingredients; it’s about technique and a few kitchen tricks to ensure they turn out flavorful and satisfying.
- Remove Excess Moisture. After grating the zucchini, be sure to squeeze out as much water as possible. Excess moisture can make the batter too runny and the pancakes soggy.
- Don’t Overcrowd the Pan. Cook the pancakes in batches to ensure they cook evenly and achieve a crispy texture.
- Adjust Seasoning. Taste the batter before cooking and adjust the seasoning as needed to suit your preference.
Variations
Zucchini pancakes are a versatile dish that can be adapted to suit a variety of tastes and dietary needs. Here are some creative variations on the classic:
- Cheesy– Add shredded mozzarella or cheddar cheese to the batter for an extra cheesy flavor.
- Herbed– Mix in fresh herbs like dill, basil, or chives for a burst of fresh flavor.
- Spicy– Add a pinch of red pepper flakes or a dash of hot sauce to the batter for a spicy kick.
What To Eat With Zucchini Pancakes
Zucchini pancakes pair wonderfully with various sides and dips. Here are some great options:
- Greek Yogurt or Sour Cream– Adds a creamy and tangy element that complements the savory pancakes.
- Smoked Salmon– Provides a rich, smoky flavor that pairs well with the mild taste of zucchini.
- Salad– A light and refreshing side that balances the richness of the pancakes.
How Long Do They Last?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through and crispy.
Can You Freeze Them?
Absolutely! Freeze the cooked and cooled zucchini pancakes on a baking sheet, then transfer to a freezer bag. They can be reheated directly from frozen in a skillet or oven, making them a convenient meal prep option.
More Ways To Use Zucchini
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Servings: 12 pancakes
Calories: 46kcal
Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe
Ingredients
Instructions
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Prep the Zucchini. Start by grating the zucchini using a box grater. Place the grated zucchini in a colander and sprinkle with salt. Let it sit for 10 minutes to draw out excess moisture.
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Mix the Batter. In a large bowl, combine the grated zucchini, flour, egg, Parmesan cheese, garlic powder, salt, and black pepper. Mix until well combined.
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Heat the Skillet. Heat a tablespoon of olive oil in a large skillet over medium heat. Once hot, scoop 1/4 cup of the batter into the skillet, pressing down lightly to flatten.
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Cook the Pancakes. Cook for 3-4 minutes on each side, or until golden brown and crispy. Repeat with the remaining batter, adding more oil as needed.
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Serve. Serve your zucchini pancakes hot, topped with a dollop of sour cream or Greek yogurt, and a sprinkle of fresh herbs if desired.
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Nutrition
Calories: 46kcal | Carbohydrates: 5g | Protein: 3g | Fat: 2g | Fiber: 0.4g | Sugar: 1g