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Zucchini Pancakes
Created by: Howcan Team
Ingredients
- 2 cups grated zucchini
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 2 eggs, beaten
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Place the grated zucchini in a colander and sprinkle with 1/2 teaspoon of salt. Let it sit for 10 minutes, then squeeze out the excess moisture.
- In a large bowl, combine the grated zucchini, 1/4 cup flour, 1/4 cup grated Parmesan cheese, 2 beaten eggs, and 1/4 teaspoon black pepper. Mix well.
- Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
- Scoop 1/4 cup of the zucchini mixture into the skillet and flatten it with a spatula to form a pancake. Cook for 3-4 minutes on each side, or until golden brown.
- Repeat with the remaining zucchini mixture, adding more olive oil to the skillet as needed.
- Transfer the cooked zucchini pancakes to a plate lined with paper towels to drain any excess oil.
- Serve the zucchini pancakes warm with your favorite toppings, such as sour cream, salsa, or Greek yogurt.
Zucchini pancakes, also known as zucchini fritters, have a rich history rooted in Mediterranean and Middle Eastern cuisines. This savory dish has been a staple for generations, with its origins tracing back to regions like Greece, Turkey, and Israel. Renowned chefs like Yotam Ottolenghi have popularized this dish, infusing it with modern twists and flavors. The best versions of this dish can be found in authentic Mediterranean restaurants, where chefs expertly combine grated zucchini, herbs, and spices to create crispy, golden-brown pancakes. The key to perfecting zucchini pancakes lies in achieving the ideal balance of moisture and seasoning, ensuring a delightful texture and taste.
30 min
4 servings
180 calories
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