Zucchini Pancakes

Why You’ll Love This Recipe

This recipe is incredibly easy to make, requiring only four ingredients you likely already have in your kitchen. Zucchini adds a fresh, mild flavor to the pancakes, while the combination of egg, flour, and onion creates a satisfying texture. Perfect for those seeking a healthy, flavorful treat with little prep work!

Ingredients

• 3 cups of grated zucchini (approximately 15 oz)
• 3 tablespoons of all-purpose flour
• 1 egg
• ½ medium onion, finely chopped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Zucchini: Wash the zucchini thoroughly, then grate it into a large bowl. Squeeze out excess water using a clean kitchen towel or cheesecloth to ensure your pancakes turn out crispy.
2. Mix the Ingredients: Beat the egg in a separate bowl, then combine it with the grated zucchini, flour, and finely chopped onion. Stir everything together until well mixed.
3. Cook the Pancakes: Heat a non-stick skillet over medium heat and add a small amount of oil. Spoon the zucchini mixture into the pan, forming small pancakes. Cook until golden brown on both sides.
4. Serve and Enjoy: Transfer the cooked pancakes to a plate lined with paper towels to remove excess oil. Serve them hot, optionally with sour cream or fresh herbs.

Servings and Timing

• Servings: 4-6 pancakes
• Cook Time: 10-15 minutes
• Prep Time: 10 minutes

Variations

• Cheese: Add a bit of grated cheese to the batter for extra richness.
• Spices: Experiment with garlic powder, black pepper, or herbs like dill for a twist in flavor.
• Vegan: Replace the egg with a flax egg and use gluten-free flour for a vegan and gluten-free option.

Storage/Reheating

Store any leftover pancakes in an airtight container in the fridge for up to 2-3 days. To reheat, simply warm them up in a skillet over medium heat until crispy, or microwave them for 20-30 seconds if you prefer a quicker option.

FAQs

1. Can I freeze zucchini pancakes?

Yes, you can freeze the pancakes. Just let them cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to a ziplock bag for storage.

2. Can I use other vegetables in this recipe?

Yes! Carrot, sweet potato, or even cauliflower can be used as a substitute for zucchini, though you may need to adjust the cooking time based on the moisture content.

3. Can I make the batter ahead of time?

Yes, you can prepare the batter in advance and store it in the fridge for up to 24 hours before cooking.

4. Are these pancakes gluten-free?

You can make them gluten-free by swapping the all-purpose flour with a gluten-free alternative like rice flour or almond flour.

5. What is the best way to serve zucchini pancakes?

These pancakes are delicious on their own or topped with a dollop of sour cream, yogurt, or fresh herbs.

6. How do I prevent the pancakes from being soggy?

Be sure to squeeze out as much water as possible from the zucchini before mixing it with the other ingredients. This step is key to achieving a crispy texture.

7. Can I use frozen zucchini for this recipe?

It’s best to use fresh zucchini for this recipe as frozen zucchini tends to release more moisture. If you must use frozen, thaw it and squeeze out the excess water thoroughly.

8. Can I cook these pancakes in the oven?

Yes, you can bake the pancakes at 375°F for about 20-25 minutes, flipping them halfway through for an even cook.

9. Can I make these pancakes spicier?

Add chili flakes, cayenne pepper, or a finely chopped jalapeño to the batter for some heat.

10. How do I store leftover zucchini pancakes?

Place the leftover pancakes in an airtight container and refrigerate for up to 2-3 days. Reheat them in a skillet or microwave when ready to enjoy.

Conclusion

These quick and easy zucchini pancakes are a delicious and versatile dish that anyone can whip up in no time. Whether you’re looking for a light lunch, a healthy snack, or a tasty side dish, this recipe is sure to satisfy. Enjoy the simplicity and the flavor that zucchini brings to this crispy treat!

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