Zucchini Pancakes 2


There’s something about summer heat that really stifles my appetite. I’m compelled to eat lighter. That usually means healthier, thank goodness, especially with the abundance of fresh & local produce becoming available. Good thing I’m a vegetable lover, and I probably owe that to Mom and her amazing cooking. That, and growing up on a 100-acre working farm! 

zucchini pancakes with sauces

While you could serve these only at breakfast, they’re so much more than that. You could think of them more as a side dish. Think vegetable meets pancake, similar to potato pancakes, but with a lot more flavour. Don’t forget when it comes to eating healthfully, green = good! I must divulge, I’ve had/used this recipe for so long, I apologize that I cannot give proper credit to the author!

This slideshow requires JavaScript.

Like many vegetables, zucchini have a lot of water. If you grate the zucchini directly on a clean kitchen towel, you can twist it up and squeeze out the excess liquid. Right over the sink. Or use a bowl – if you want to see just how much comes out! Just be sure to rinse out your towel right away – unless you want it have a big green dye spot, courtesy of mother nature.

Zucchini Pancakes

The freshest and most versatile pancakes you’ll ever make, you should try these under your Eggs Benedict sometime – for a tasty & healthful alternative to English Muffins. If you want/need them to be gluten free, use a gluten free flour mix in place of the all purpose flour. I highly recommend my favourite from America’s test kitchen.

zucchini pancakes. red pepper jelly, sour cream

Want your kids, of all sizes, to eat more veg…? Serve these. Make them mini, for the little ones – or to serve as appetizers! Considering there’s absolutely no sugar in the recipe, there’s an inherent sweetness to them. Some might like them with a drizzle of maple syrup. Applesauce might be good, and I can vouch for sour cream & red pepper jelly… basically anything you would serve with potato pancakes. Hot, warm, or even at room temperature, you could serve these at any time of day.

zucchini pancakes

Do use olive oil for the frying; it adds a lot of flavour and is one of the best oils for you, health wise. 

zucchini pancake: a forkful

 Make them bite size and top with some smoked salmon or prosciutto for a very elegant appetizer~

Zucchini Pancakes
Yields 10
Reminiscent of potato pancakes, top these with sour cream, red pepper jelly or applesauce - or use them as a base for Eggs Benedict. They would also be smashing drizzled with some maple syrup. Great way to get more veg into those you love.
Write a review
Print
Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 2 medium zucchini, grated for approx 2 1/2 cups (squeeze out some of the liquid after grating)
  2. 1 tablespoon finely chopped chives (or use grated onion)
  3. 2 large eggs, lightly beaten
  4. 6 – 8 tablespoons all purpose flour (use your fave GF flour mix, if preferred)
  5. 1 teaspoon baking powder (use GF if needed)
  6. 1 teaspoon kosher salt
  7. 1/2 teaspoon fresh ground black pepper
  8. 1/4 teaspoon freshly grated nutmeg
  9. 1 – 2  tablespoons olive oil, for pan frying
Instructions
  1. Combine the 6 tablespoons of flour, with the baking powder & spices, set aside.
  2. In a medium sized bowl, lightly whisk the eggs and add the chives (or onion).
  3. Using the largest size of a box grater, grate the zucchini directly onto a clean kitchen towel. Squeeze to remove as much of the liquid as possible, then add to bowl with eggs.
  4. Add the flour & spice mixture and lightly combine. (If the batter gets too thin as it sits, sprinkle in more of the 2 tbsp flour, as needed.)
  5. Heat a large frying pan over medium heat and add 1 tablespoon of the olive oil. When hot, dollop in the batter using a spoon – to your desired size. Cook until brown on one side, approx. 3 – 4 minutes, depending on size. Gently flip the pancakes and cook until golden.
  6. Toppings suggestions: sour cream, red pepper jelly, applesauce, prosciutto, etc
Notes
  1. *Tip: Serve hot, warm or at room temperature. Heat leftovers in a hot dry skillet - they'll become nice & crispy!
farm girl city chef http://www.farmgirlcitychef.com/

2 thoughts on “Zucchini Pancakes

  • Petal

    Saw this recipe and did a take on it using sweet potatoes, yukons, carrots and yellow zucchini with green onions. Light and savory, perfect for popping an egg on top, thank you for the inspiration and for so many vegetable based recipes, eat your rainbow! 🙂

    • joanne Post author

      Hi Petal, you had me at sweet potato lol. Thanks for telling us about your version – which sounds terrific btw. I think I’m going to have to try them as mini, top with something cool & creamy… and serve as appetizers! ps and yes I do love vegetables which I consider fortunate because I also love sweet things!

Comments are closed.