Description
Fluffy zucchini pancakes recipe crisp edges tender interior quick ez method sav herb blend lowcarb swaps skilletoven pro tps for perfect flip
Ingredients
Scale
- 3 medium zucchini (about 1 1/2–2 cups grated) — choose firm, medium-sized zucchini; pat dry after grating
- 1 teaspoon salt (for sweating zucchini)
- 2 large eggs
- 1/2 cup all-purpose flour (or 1:1 gluten-free flour / chickpea flour)
- 1/4 cup grated Parmesan or Pecorino (optional)
- 1/2 teaspoon baking powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (or 1 clove fresh garlic, minced)
- 2–3 tablespoons olive oil or neutral oil for frying
- 2 tablespoons chopped fresh herbs (optional: dill, parsley, or chives)
Instructions
- Grate and drain the zucchini. Coarsely grate zucchini into a bowl, sprinkle with 1 teaspoon salt, toss, and let sit 8–10 minutes. Press handfuls of zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
- Mix the batter. In a large bowl, whisk eggs until frothy. Add flour, baking powder, pepper, garlic powder, and grated cheese (if using). Fold in the drained zucchini and herbs until evenly coated; if too wet, add another tablespoon of flour.
- Preheat the skillet. Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon oil. The surface should be hot enough that a small drop of batter sizzles immediately.
- Scoop and shape. Spoon 2–3 tablespoons of batter per pancake into the skillet, flattening gently into rounds about 2–3 inches wide. Don’t overcrowd; work in batches.
- Cook until golden and puffy. Fry 2–3 minutes on the first side until deeply golden and edges look dry. Flip and cook 1.5–2 minutes more until centers are set and slightly springy. Adjust heat as needed.
- Keep warm and serve. Transfer cooked pancakes to a wire rack set over a baking sheet or a plate in a warm oven (200°F/95°C) while you finish the rest. Serve hot with desired toppings.
Notes
Light, crisp zucchini pancakes with tender centers — a quick, 30-minute recipe using grated zucchini, eggs, flour, and simple seasonings. Perfect for breakfast, lunch, or a light dinner.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Pan-fry
- Cuisine: American
Nutrition
- Calories: 260 calories
- Sugar: 4 grams
- Fat: 18 grams
- Carbohydrates: 18 grams
- Fiber: 2 grams
- Protein: 12 grams
Keywords: zucchini pancakes, zucchini fritters, summer squash recipe, vegetarian, quick breakfast