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Thursday, December 7, 2023

Zucchini Pancakes – Skinnytaste

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Like potato pancakes however with fewer carbs, these savory Zucchini Pancakes are the good facet dish with grilled hen or steak.

Zucchini Pancakes

Zucchini Pancakes

My backyard is all the time overflowing with zucchini this time of yr. Among the best methods to make use of them is to make these straightforward Zucchini Pancakes. The batter is straightforward to whip up, they usually prepare dinner in minutes. A few of my different favourite zucchini recipes are these Savory Zucchini Waffles, Zucchini and Feta Fritters, and Crustless Zucchini Pie.

Zucchini Pancakes

Zucchini Pancakes Elements

  • Zucchini: Measure two cups of grated zucchini from about two medium zucchinis.
  • Shallots: Finely chop two shallots.
  • Herbs: Chop recent parsley and chives.
  • Eggs: You’ll want two massive eggs.
  • Cheese: Use 1 / 4 cup of grated parmesan.
  • Flour: Use six to eight tablespoons of complete wheat flour.

Learn how to Make Zucchini Pancakes

1. Grate the zucchini utilizing the massive holes of a cheese grater and squeeze out the surplus liquid. Place it in a big bowl.
2. Make the Pancake Batter: Combine the flour, shallots, garlic, herbs, eggs, cheese, salt, and pepper with the zucchini. If the batter is simply too moist, add extra flour, one tablespoon at a time.
3. Prepare dinner the Pancakes: Warmth a big skillet over medium warmth and spray with oil. Drop tablespoons of batter into the pan and prepare dinner for about two minutes on both sides till golden brown. Put aside and repeat the method with the remaining batter.

Why do my zucchini fritters disintegrate?

Listed here are some suggestions to make sure your savory zucchini pancakes maintain collectively.

  • Too A lot Liquid: Zucchinis are 95% water, so squeezing out the additional liquid earlier than making these fritters is important. In case your batter seems too moist and isn’t thick sufficient, add extra flour.
  • Not Scorching Sufficient: In case your skillet isn’t sizzling sufficient, the pancakes can keep on with the pan. Earlier than including the batter to the skillet, ensure that the pan is heated to medium after which spray it with oil to stop sticking.


  • Zucchini: Use yellow squash as an alternative of zucchini. If zucchini isn’t in season, attempt these Cauliflower Fritters.
  • Flour: Substitute white complete wheat or all-purpose flour.
  • Gluten-Free Zucchini Pancakes: Swap wheat flour for gluten-free, like Cup4Cup.
  • Shallots: Sub purple onion.
  • Herbs: Swap both of the herbs for recent basil, dill, or tarragon.
  • Cheese: Sub shredded cheddar cheese for parmesan, or for those who’re allergic, omit the cheese.

What to Serve with Zucchini Pancakes

These wholesome zucchini pancakes are the most effective facet dish throughout the summer time. They go nice with grilled fish, hen, and steak. And for some different sides to pair with them, do this Grilled Corn Salad, Watermelon Feta Salad, or Veggie Kabobs.

Learn how to Retailer Zucchini Pancakes

Zucchini fritters will last as long as 4 days within the fridge. To reheat them, heat them in a skillet or pop them within the toaster. You can even freeze them for as much as three months.

Zucchini Pancakes

Extra Zucchini Recipes You’ll Love

Prep: 10 minutes

Prepare dinner: 15 minutes

Whole: 25 minutes

  • Grate zucchini utilizing the massive holes of a cheese grater and measure two cups. Dry it out by placing the zucchini on a clear dish towel or paper towels and squeezing. Then place it in a big bowl.

  • Add flour, shallots, garlic, parsley, chives, eggs, cheese and season with salt and pepper.

  • Warmth a big skillet over medium warmth and spray oil to cowl pan.

  • Drop tablespoons of the batter into the skillet. Prepare dinner about 2 minutes on both sides till golden brown. Put aside and hold heat.

  • Spray extra oil within the skillet as wanted, and proceed with remaining batter. Makes about 10 to 12 pancakes.

Final Step:

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Energy: 120 kcal, Carbohydrates: 14 g, Protein: 7.5 g, Fats: 4 g, Saturated Fats: 2 g, Ldl cholesterol: 97 mg, Sodium: 134.5 mg, Fiber: 3 g, Sugar: 2.5 g

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