Zucchini Pancakes Recipe

I absolutely love this zucchini pancake recipe because it transforms humble veggies into a crispy, cheesy delight that’s perfect for any meal. Each bite is a balance of rich Parmesan and fresh chives, making these pancakes an irresistible comfort food with a gourmet twist.

I love the Zucchini Pancakes for their delicious balancing act of flavors and textures. Made with 2 cups of grated zucchini, fresh chives, and just a hint of garlic, they are light but satisfying.

Adding Parmesan and a touch of black pepper pushes them into the super-savory zone. So you don’t have to feel guilty about plunging into this massive stack: Zucchini is an excellent source of vitamins, eggs are a top-notch protein source, and the olive oil is a heart-healthy option.

Ingredients

• Grated Zucchini: Low-calorie, rich in vitamins, adds moisture and mild flavor.
• Large Eggs: High in protein, acts as a binder, enhances texture.
• All-Purpose Flour: Adds structure, mild carbohydrate content, neutral flavor.
• Grated Parmesan Cheese: Provides umami and richness, adds savory depth.
• Fresh Chives: A hint of onion flavor, adds freshness and color.

Ingredient Quantities

• 2 cups grated zucchini
• 2 large eggs
• 1/4 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh chives
• 1 clove garlic, minced
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Olive oil for frying

Instructions

1. Put the zucchini, grated, into a colander and add a little salt. Let it rest for about 10 minutes and then, using a clean kitchen towel, wring out as much excess moisture as you can.

2. In a big bowl, mix the eggs, flour, Parmesan cheese, chives, garlic, baking powder, salt, and black pepper together until everything is well incorporated.

3. Mix the egg mixture with the drained zucchini and stir until everything is uniformly combined.

4. Warm 1 tablespoon of olive oil in a large non-stick skillet over medium heat.

5. Take about 1/4 cup of the zucchini mix and put it in the skillet, using a spatula to form the mixture into a pancake shape before frying.

6. Pancakes should be cooked for about 3-4 minutes on each side, or until they are golden brown and crisp.

7. Move the zucchini pancakes, which have been cooked, to a plate that has paper towels. These paper towels will soak up any extra oil.

8. Complete the frying process using the rest of the zucchini mixture, putting in more olive oil as necessary to keep the skillet conditions optimal.

9. Once all the pancakes have been cooked, serve them warm and garnished with extra chives, if desired.

10. Savor the delightful flavor of your homemade zucchini pancakes!

Equipment Needed

1. Colander
2. Clean kitchen towel
3. Large mixing bowl
4. Measuring cups and spoons
5. Grater
6. Cutting board
7. Knife
8. Garlic press (optional)
9. Non-stick skillet
10. Spatula
11. Plate
12. Paper towels

FAQ

• Can I use a different cheese instead of Parmesan?Certainly, there is the possibility of using Pecorino Romano, or even a mild cheddar, in place of Parmesan, and these options will yield a distinct flavor.
• How can I make these pancakes gluten-free?The all-purpose flour can be substituted with a gluten-free flour blend or an equal amount of almond flour.
• How do I prevent the pancakes from becoming soggy?Be certain to extract as much moisture as possible from the shredded zucchini prior to combining it with the remaining components.
• Can I make the batter in advance?The pancakes should be prepared and cooked right away. If necessary, the zucchini and other dry ingredients can be prepped in advance, but mixing should be done only just before cooking.
• What is the best way to reheat the pancakes?For best results, reheat the pancakes in a preheated oven at 350°F (175°C) for about 10 minutes.
• Can I bake these instead of frying?Certainly, you can bake them in a preheated oven at 400° F (200° C) on a greased baking sheet for 12 to 15 minutes. Be sure to flip them halfway through the baking time.
• How should I serve these zucchini pancakes?A dollop of sour cream or Greek yogurt with an extra sprinkle of chives and these make a soothing pairing.

Substitutions and Variations

Zucchini, when you grate it, could also be grated carrots or sweet potatoes-could be used in place of zucchini in a recipe

for pancakes or fritters.
Big eggs: Replace with 1/4 cup of applesauce or 1/4 cup of mashed banana per egg for binding.
All-purpose flour: For a gluten-free option, use almond flour or chickpea flour.
Parmesan cheese that has been grated: Use either grated pecorino romano or nutritional yeast in its place for a dairy-free substitute.
Fresh chives: Replace with green onions or fresh dill for a different flavor profile.

Pro Tips

1. Thoroughly Drain the Zucchini After salting and resting the zucchini, ensure you wring out as much moisture as possible. Excess water can prevent the pancakes from holding together well and achieving a crispy texture.

2. Use Freshly Grated Parmesan For a more robust flavor, use freshly grated Parmesan cheese instead of pre-grated varieties. Freshly grated cheese will also incorporate better into the batter.

3. Experiment with Herbs While chives add a nice touch, you can experiment with other herbs such as dill, basil, or parsley to give the pancakes a different flavor profile.

4. Adjust Cooking Oil for Crispiness Ensure your skillet is at the right temperature before adding the mixture. If the oil isn’t hot enough, the pancakes may absorb too much oil and become soggy. An extra splash of olive oil can also help achieve a nice, golden crust.

5. Test a Small Batch First Cook a small test pancake first to check the seasoning and texture. This way, you can adjust the salt, pepper, or thickness of the batter as needed before frying the rest.