Zucchini Pancakes
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.
Servings:
4
yield(s)
Prep Time:
10
mins
Cook Time:
12
mins
Total Time:
22
mins
Ingredients
-
2
cup
(12 oz/350 g) zucchini
(grated)
-
1/4
cup
(25g) grated Parmesan cheese
-
1/2
cup
(60g) all-purpose flour
-
1/2
tsp
(2g) baking powder
-
1
tbsp
(6g) green onion
(chopped)
-
1/2
tsp
(1g) salt
-
1/4
tsp
(0.5g) black pepper
-
2
large eggs
-
Vegetable oil
(for frying)
-
Greek yogurt or sour cream
(for serving)
Instructions
-
Grate zucchini using a box grater or a food processor. Then, remove the excess moisture from the zucchini by squeezing it in a towel.
-
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.
-
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.
-
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.