Why Make This Recipe
Crispy Zucchini Pancakes are a tasty way to enjoy vegetables. They are easy to make and perfect for anyone looking for a healthy snack or side dish. These pancakes have a wonderful crunch and a cheesy flavor, making them a favorite for both kids and adults. Plus, they are a great way to use up extra zucchini, especially during the summer months when it’s in season.
How to Make Crispy Zucchini Pancakes
Ingredients
- 2 cups shredded zucchini
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped green onions
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Oil for frying
Directions
- Place the shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
- In a bowl, combine the drained zucchini, flour, eggs, Parmesan cheese, green onions, baking powder, salt, pepper, and garlic powder. Mix until well combined.
- Heat a skillet over medium heat and add a little oil.
- Drop spoonfuls of the zucchini mixture onto the skillet, flattening them slightly.
- Cook for 3-4 minutes on each side until golden and crispy.
- Remove from the skillet and drain on paper towels. Serve warm.
How to Serve Crispy Zucchini Pancakes
Serve Crispy Zucchini Pancakes warm, straight from the skillet. They are great on their own or with a dip. Try serving them with sour cream, yogurt, or your favorite sauce. These pancakes also pair well with a fresh salad for a light meal.
How to Store Crispy Zucchini Pancakes
If you have leftovers, let the pancakes cool completely. Store them in an airtight container in the fridge for up to 3 days. To reheat, place them in a skillet over low heat until warmed through, or use an oven to crisp them back up.
Tips to Make Crispy Zucchini Pancakes
- Make sure to squeeze out as much moisture from the zucchini as possible. This helps the pancakes become crispy.
- You can adjust the seasoning to your taste. Add more salt or spices as you prefer.
- For extra flavor, try adding herbs like parsley or basil to the mix.
Variation
You can easily customize this recipe. For a twist, try adding grated carrots or cheese like feta or cheddar. You can also make them spicy by adding chopped jalapeños or red pepper flakes.
FAQs
1. Can I use frozen zucchini?
Yes, you can use frozen zucchini. Just make sure to thaw it completely and squeeze out the moisture before using.
2. Can I bake these pancakes instead of frying?
Yes, you can bake them! Preheat your oven to 400°F (200°C) and place the pancakes on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway through.
3. How can I make these pancakes gluten-free?
To make gluten-free zucchini pancakes, replace the all-purpose flour with a gluten-free flour blend. Make sure to check if the baking powder is gluten-free as well.
Crispy Zucchini Pancakes
Ingredients
Main Ingredients
- 2 cups shredded zucchini
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped green onions
Seasoning
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
For Cooking
- Oil for frying
Instructions
Preparation
- Place the shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
- In a bowl, combine the drained zucchini, flour, eggs, Parmesan cheese, green onions, baking powder, salt, pepper, and garlic powder. Mix until well combined.
Cooking
- Heat a skillet over medium heat and add a little oil.
- Drop spoonfuls of the zucchini mixture onto the skillet, flattening them slightly.
- Cook for 3-4 minutes on each side until golden and crispy.
- Remove from the skillet and drain on paper towels. Serve warm.