Easy way to make Zucchini Pancakes (Perfectly Delicious Bites)

The ideal way to eat zucchini—the ideal vegetable—is in pancake form! Parmesan cheese, flour, and spices are combined with shredded zucchini to create scrumptious bite-sized treats that are then fried.

For the ideal healthy appetizer or side dish, serve these Zucchini pancakes with a dollop of sour cream or marinara sauce!

Fried or pancaked zucchini

From salmon cakes to mashed potato cakes, I enjoy creating all different kinds of fritters and pancakes. These fritters made from zucchini are now a part of the group.

Almost like hush puppies, fritters come to mind when I imagine crisp deep-fried food. These zucchini pancakes have a texture that is a cross between a pancake and a fritter since zucchini has a lot of moisture; they are golden and crisp on the exterior and soft and tender on the interior.

Since zucchini contains more than 90% water, I pre-cook the vegetable before adding it to the batter to drain any excess moisture. Although many people salt their zucchini, I prefer to cook it first (along with the white onion).

Shredding Zucchini

When making zucchini pancakes, shredding the vegetable keeps them thin enough to form the pancakes. I shred zucchini using the large side of a regular box cheese grater.

Zucchini doesn’t need to be peeled before being shredded because cooking causes the peel to soften considerably. You won’t even notice it in your food.

Zucchini Pancakes Recipe

Cook the shredded zucchini first when making zucchini pancakes to remove some of the water. This helps hold the pancakes together during cooking and prevents them from getting mushy.

1 12 tablespoons of the mixture should be dropped into the heating pan. Cook them for approximately 5 minutes on each side, or until the outside is gorgeously crispy and caramelized!

Serve zucchini pancakes with a variety of dipping sauces, such as sour cream, spicy sauce, and pico de gallo. No response is incorrect in this case!

Easy Pancakes with Zucchini

This vibrant veggie is best enjoyed with these pancakes! To make the ideal zucchini pancakes, shredded zucchini is combined with parmesan cheese, flour, and seasonings.

Ingredients

• 2 large zucchini or 3 small
• 1 clove garlic
• 2 tablespoons olive oil divided
• 2 eggs
• ⅓ cup flour
• 1 teaspoon baking powder
• ⅓ cup mozzarella cheese
• ½ teaspoon salt
• ½ teaspoon onion powder
• ¼ cup parmesan cheese shredded

Instructions for Zucchini Pancakes

1. In a nonstick pan, cook shredded zucchini for about 5 minutes, or until it is soft. Use cheesecloth or a tea towel to press as much moisture out while cool.
2. Combine the flour, spices, and cheeses in a medium bowl. Add an egg and zucchini.
3. In a frying pan, heat 1 tablespoon of olive oil over medium-high heat. By heaping teaspoons, drop the zucchini mixture into the hot oil. To 3″ circles, spread out.
4. Fry each side for 3 to 4 minutes, flipping as necessary.
5. Serve heated with tomato sauce or sour cream.

Nutrition information

Serving: 1pancake | Calories: 66 | Carbohydrates: 4g | Protein: 3g | Fat: 3g | Cholesterol: 29mg | Sodium: 168mg | Potassium: 191mg | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 9.7mg | Calcium: 82mg | Iron: 0.5mg