Description
These zucchini pancakes are a savory and delicious way to enjoy fresh zucchini. They are quick to prepare and make a great side dish or light meal.
Ingredients
Scale
- 2 cups shredded zucchini
- 1/2 cup all-purpose flour
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons olive oil, for frying
Instructions
- Squeeze excess water from the shredded zucchini using a clean kitchen towel.
- In a medium bowl, combine the squeezed zucchini, flour, egg, Parmesan cheese, parsley, garlic powder, salt, and pepper. Mix until just combined.
- Heat olive oil in a large non-stick skillet over medium heat.
- Drop spoonfuls of the zucchini mixture into the hot skillet, flattening slightly to form pancakes.
- Cook for 3-4 minutes per side, or until golden brown and cooked through.
- Serve immediately.
Notes
- For extra flavor, add a pinch of red pepper flakes to the batter.
- These pancakes are delicious served with a dollop of sour cream or Greek yogurt.
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg