These savory zucchini pancakes are one of my favorite ways to enjoy zucchini. They’re light, crispy on the outside, and full of flavor from the garlic and green onions. Perfect for breakfast, a light lunch, or even as a side dish. Plus, they’re a delicious way to use up extra zucchini!
Health Benefits:
Zucchini is packed with vitamins, fiber, and antioxidants, making these pancakes not only tasty but also a healthy choice. They’re lighter than traditional pancakes and a good way to get some veggies in the morning or at any time of the day. The Parmesan adds a little protein too, so these pancakes are filling without being heavy.
What You Need to Make It:
- 2 medium zucchinis, grated
- 1/2 teaspoon salt (for draining zucchini)
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 2 green onions, chopped
- 1 large egg
- 1/4 teaspoon garlic powder (or 1 clove garlic, minced)
- Salt and pepper, to taste
- Oil for frying (olive oil or vegetable oil)
How to Make It:
- First, I grate the zucchinis and sprinkle them with 1/2 teaspoon salt. I let it sit for about 5-10 minutes to draw out the water, then I squeeze the zucchini with my hands or a cloth to get rid of as much liquid as possible.
- In a large bowl, I combine the grated zucchini, flour, Parmesan, green onions, egg, garlic powder, and a little salt and pepper. I mix everything together until just combined.
- I heat a skillet over medium heat and add a little oil for frying.
- I drop about 2 tablespoons of batter per pancake onto the skillet, spreading it out with the back of the spoon.
- I cook each pancake for about 2-3 minutes on each side, or until they’re golden brown and crispy.
- I serve the pancakes warm, sometimes with a little sour cream or yogurt on the side.
Serving and Storage Tips:
- Serve them with a dollop of sour cream, Greek yogurt, or even a little hot sauce if you like.
- Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat them in a skillet for a few minutes to get them crispy again.
- You can also freeze these pancakes! Just let them cool, then freeze in a single layer before transferring to a bag or container. To reheat, pop them in the skillet until warmed through.
Tips:
- Make sure to drain the zucchini really well; this helps keep the pancakes crispy and not soggy.
- You can add extra herbs like parsley or chives for more flavor.
- Try using a little whole wheat flour instead of all-purpose for a different texture and flavor.
Enjoy these savory zucchini pancakes – they’re crispy, tasty, and a fun way to eat your veggies! Perfect as a light meal or snack.
Savory Zucchini Pancakes
I love making these savory zucchini pancakes when I want something tasty and a little different for breakfast or a light lunch. They’re packed with fresh zucchini and a hint of garlic, making them a delicious way to enjoy vegetables!
Ingredients
- 2 medium zucchinis grated
- 1/2 teaspoon salt for draining zucchini
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 2 green onions chopped
- 1 large egg
- 1/4 teaspoon garlic powder or 1 clove garlic, minced
- Salt and pepper to taste
- Oil for frying olive oil or vegetable oil
Instructions
- First, I grate the zucchinis and sprinkle them with 1/2 teaspoon salt. I let it sit for about 5-10 minutes to draw out excess water, then squeeze the zucchini with my hands or a cloth to remove as much liquid as possible.
- In a large bowl, I combine the grated zucchini, flour, Parmesan, green onions, egg, garlic powder, and a little salt and pepper. I mix everything until it’s just combined.
- I heat a skillet over medium heat and add a little oil for frying.
- I drop about 2 tablespoons of batter per pancake onto the skillet, spreading it out a little with the back of the spoon.
- I cook each pancake for about 2-3 minutes on each side, or until golden brown and crispy.
- I serve the pancakes warm, with a side of sour cream or yogurt if desired.
