These Zucchini Pancakes Are A Delicious Way To Eat Your Greens

What do you get when you cross a healthy vegetable with a fried treat? Zucchini pancakes for sure! Make the best use of this light summery vegetable in these wholesome but very more-ish pancakes that will satiate all your snack cravings for the day. 

Cooking with zucchini can often be a challenge because with water content over 90% it seems like it wouldn’t logically lend itself well to deep frying. In this recipe though, it’s essential to squeeze out as much of the excess moisture as possible to achieve that enviable texture where it's crispy on the outside and soft and tender on the inside. 

Some people also prefer to salt the zucchini to draw out even more moisture while other recipes also recommend cooking off the zucchini with white onion before adding it to the pancake batter. While all these methods are viable, this is surely the quickest route to go, and when it comes to snacks, we prefer not to wait!

Ingredients

  • 4 cups grated zucchini dried well- see instructions below
  • 4 large eggs slightly beaten
  • 4 tablespoons green onion diced
  • 1 cup all-purpose flour
  • ½ cup grated Parmesan cheese
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup vegetable oil or as needed
  • For serving: 1 cup of sour cream and finely diced green onions

Method:

  • Preheat an oven to 175 degrees C and prep a large sheet pan to keep your pancakes warm while you fry new batches.
  • Place grated zucchini in muslin cloth, cheesecloth or a clean kitchen towel over a large colander.
  • With your hands or the back of a large spoon, press down on the zucchini to remove as much moisture as possible. Do this a few times until the zucchini begins to dry out a bit and you see the liquid coming through the colander.
  • Now take your strained zucchini and add it to a large bowl.
  • Next add the flour, Parmesan cheese, baking powder and, salt. Mix this into your zucchini mixture.
  • 1 cup all-purpose flour,½ cup grated Parmesan cheese,1 teaspoon baking powder,½ teaspoon salt
  • Now add your eggs and onion to the zucchini mixture and mix well.
  • Heat 2-3 tablespoons of vegetable oil in a large skillet over medium-high heat.
  • ¼ cup vegetable oil
  • Drop a heaping tablespoon of zucchini batter onto the hot skillet and cook until golden brown, about 3 minutes per side. 
  • Repeat until all the batter is gone.
  • Serve with a generous dollop of sour cream on the side and garnish with extra green onions.