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Zucchini Pancake

Zucchini Pancake recipe image
These savory zucchini pancakes are a delightful twist on traditional breakfast fare, offering a crispy exterior and tender interior. The combination of grated zucchini, fresh parsley, and lemon zest creates a vibrant flavor profile that is both refreshing and comforting. Perfect for a leisurely weekend brunch or a quick weekday meal, these pancakes are easy to prepare with simple, wholesome ingredients. Serve them warm with lemon wedges for a burst of citrus acidity that cuts through the richness. A versatile dish that pairs well with yogurt or a light salad, this recipe is sure to become a favorite in your kitchen rotation.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 19.3
Dietary: Vegetarian
Description
These savory zucchini pancakes are a delightful twist on traditional breakfast fare, offering a crispy exterior and tender interior. The combination of grated zucchini, fresh parsley, and lemon zest creates a vibrant flavor profile that is both refreshing and comforting. Perfect for a leisurely weekend brunch or a quick weekday meal, these pancakes are easy to prepare with simple, wholesome ingredients. Serve them warm with lemon wedges for a burst of citrus acidity that cuts through the richness. A versatile dish that pairs well with yogurt or a light salad, this recipe is sure to become a favorite in your kitchen rotation.
Ingredients
  • 1 pound Small zucchini, coarsely grated
  • 1 TB freshly chopped parsley
  • 2 ts chopped lemon zest
  • 1/2 ts chopped garlic
  • 1/2 c flour
  • 2 eggs
  • 1/2 cup olive oil
  • 3 lemon wedges, for garnish
  • Salt and pepper to taste
Directions
  1. 1
    In a large bowl, combine the grated zucchini, chopped parsley, lemon zest, and chopped garlic.
  2. 2
    Season the mixture with salt and pepper to taste.
  3. 3
    Add the eggs and flour to the bowl and stir until just combined to form a batter.
  4. 4
    Heat 1/4-inch of olive oil in a skillet over medium heat until it ripples.
  5. 5
    Spoon the batter by tablespoons into the hot skillet and flatten each mound into a 3-inch pancake.
  6. 6
    Cook the pancakes for approximately 1 minute on each side, or until golden brown and crispy.
  7. 7
    Remove the cooked pancakes with a slotted spatula and place them on a paper-towel lined baking sheet to drain excess oil.
  8. 8
    Keep the cooked pancakes warm in a 250-degree oven while you prepare the remaining batter.
  9. 9
    Arrange the pancakes on a platter, sprinkle with a little extra salt if desired, and garnish with lemon wedges.
  10. 10
    Serve immediately while hot and crispy.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 19.3kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 9.1mg1%
Total Carbohydrate 3.5g2%
Dietary Fiber 1.1g5%
Sugars 2.4g
Protein 1.4g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, squeeze out excess moisture from the grated zucchini before mixing with other ingredients to ensure crispier pancakes.

If you prefer a vegan version, substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and ensure the batter binds well.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or skillet to restore crispiness.

These pancakes pair wonderfully with a dollop of Greek yogurt, tzatziki, or a side of fresh salad.

Keywords: zucchini, pancakes, fritters, breakfast, brunch, vegetarian, lemon, garlic, parsley, mediterranean, crispy, sauteed, quick meal, healthy, easy, vegetable, flour, eggs, olive oil, savory
Read it online: https://www.chefs-mate.com/recipe/zucchini-pancake-2/