About This Recipe
Zucchini pancakes are a savory dish made primarily from grated zucchini, bound together with ingredients like flour and egg, and then pan-fried until golden brown. They are a versatile preparation found in various culinary traditions, often serving as a way to utilize seasonal produce.
Why You’ll Love This Recipe
This recipe provides a straightforward method for creating a vegetable-focused dish. The process is simple and requires common kitchen ingredients. The result is a savory pancake with a soft interior and a crisp exterior, suitable for a quick meal or a side dish.
Ingredients
- 2 medium zucchini (approximately 1 pound)
- 1 teaspoon salt, divided
- 1 large egg
- 2 tablespoons all-purpose flour
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon finely chopped fresh parsley
- 1 small clove garlic, minced
- 1/4 teaspoon black pepper
- 2 to 3 tablespoons olive oil or vegetable oil, for frying
Step by Step Instructions
- Wash and dry the zucchini. Grate them using the large holes of a box grater or a food processor.
- Place the grated zucchini in a colander set over a bowl. Toss with 1/2 teaspoon of the salt and let it sit for 10 minutes to draw out excess moisture.
- Using your hands or a clean kitchen towel, squeeze the grated zucchini firmly to remove as much liquid as possible. This step is crucial for achieving pancakes that hold together and become crisp.
- In a medium mixing bowl, combine the squeezed zucchini, egg, flour, Parmesan cheese, parsley, garlic, the remaining 1/2 teaspoon salt, and pepper. Mix until all ingredients are evenly incorporated.
- Heat 2 tablespoons of oil in a large skillet over medium heat.
- For each pancake, drop a heaping tablespoon of the zucchini mixture into the hot skillet and gently flatten it with the back of the spoon to form a round patty.
- Fry the pancakes for 2-4 minutes per side, until they are golden brown and crisp. Add more oil to the skillet if necessary for subsequent batches.
- Transfer the cooked pancakes to a plate lined with paper towels to absorb any excess oil. Serve immediately.
FAQ
Can I bake these pancakes instead of frying them?
Yes. Place the formed patties on a parchment-lined baking sheet, brush lightly with oil, and bake in a preheated 400°F (200°C) oven for 15-20 minutes, flipping halfway through, until golden.
Why did my pancakes turn out soggy?
The most common cause is insufficiently removing moisture from the grated zucchini. Thorough squeezing is essential for a crisp texture.
Can I make the batter ahead of time?
It is not recommended. The batter will continue to release moisture, making the pancakes difficult to cook properly. It is best to mix and cook immediately.
You Must Know
Squeezing the liquid from the grated zucchini is the most critical step in this recipe. Skipping or rushing this process will result in a batter that is too wet, leading to pancakes that fall apart during cooking and have a soft, steamed texture rather than a crisp one.
Storage Tips
Cooked zucchini pancakes are best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or toaster oven to restore crispness; microwaving will make them soft. These pancakes do not freeze well due to their high moisture content.