Category: Side-Dish Recipes
Cooking Method: Frying
Yields:
4 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
12 Mins
Total Time:
22 Mins
Zucchini pancakes, also known as courgette fritters in some parts of the world, have gained popularity as a versatile and delectable dish that adds a delightful twist to the traditional pancake. These savory delights, often enjoyed during the summer months when zucchinis are in abundance, bring a burst of flavor and a hint of creativity to your meal.
Ingredients
Adjust Servings
Instructions
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Grate zucchini using a box grater or a food processor. Then, remove the excess moisture from the zucchini by squeezing it in a towel.
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In a mixing bowl, combine the grated and drained zucchini with the Parmesan cheese, flour, baking powder, green onion, salt, black pepper and eggs. Mix everything together until a batter forms.
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Heat vegetable oil in a skillet over medium-high heat. Once the oil is hot, drop spoonfuls of the zucchini batter onto the skillet. Use the back of the spoon to gently spread the batter into a pancake shape. Depending on the skillet size, you can cook 2-4 pancakes at a time. Cook for about 2 minutes on each side, or until they are golden brown and crisp. You may need to adjust the heat to prevent burning.
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Remove the zucchini pancakes from the skillet and place them on a plate. Serve them hot with a dollop of Greek yogurt or sour cream if desired.
