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Like potato pancakes but with fewer carbs, these savory Zucchini Pancakes are the proper side dish with grilled chicken or steak.

Zucchini Pancakes

My garden is at all times overflowing with zucchini this time of yr. Among the finest ways to make use of them is to make these easy Zucchini Pancakes. The batter is easy to whip up, they usually cook in minutes. A few of my other favorite zucchini recipes are these Savory Zucchini Waffles, Zucchini and Feta Fritters, and Crustless Zucchini Pie.

Zucchini Pancakes Ingredients

• Zucchini: Measure two cups of grated zucchini from about two medium zucchinis.
• Shallots: Finely chop two shallots.
• Herbs: Chop fresh parsley and chives.
• Eggs: You’ll need two large eggs.
• Cheese: Use 1 / 4 cup of grated parmesan.
• Flour: Use six to eight tablespoons of whole wheat flour.

Make Zucchini Pancakes

1. Grate the zucchini using the massive holes of a cheese grater and squeeze out the surplus liquid. Place it in a big bowl.
2. Make the Pancake Batter: Mix the flour, shallots, garlic, herbs, eggs, cheese, salt, and pepper with the zucchini. If the batter is simply too wet, add more flour, one tablespoon at a time.
3. Cook the Pancakes: Heat a big skillet over medium heat and spray with oil. Drop tablespoons of batter into the pan and cook for about two minutes on both sides until golden brown. Put aside and repeat the method with the remaining batter.

Why do my zucchini fritters crumble?

Listed here are some suggestions to make sure your savory zucchini pancakes hold together.

• Too Much Liquid: Zucchinis are 95% water, so squeezing out the additional liquid before making these fritters is crucial. In case your batter looks too wet and isn’t thick enough, add more flour.
• Not Hot Enough: In case your skillet isn’t hot enough, the pancakes can persist with the pan. Before adding the batter to the skillet, ensure that that the pan is heated to medium after which spray it with oil to forestall sticking.

Variations

• Zucchini: Use yellow squash as an alternative of zucchini. If zucchini isn’t in season, try these Cauliflower Fritters.
• Flour: Substitute white whole wheat or all-purpose flour.
• Gluten-Free Zucchini Pancakes: Swap wheat flour for gluten-free, like Cup4Cup.
• Shallots: Sub red onion.
• Herbs: Swap either of the herbs for fresh basil, dill, or tarragon.
• Cheese: Sub shredded cheddar cheese for parmesan, or if you happen to’re allergic, omit the cheese.

What to Serve with Zucchini Pancakes

These healthy zucchini pancakes are the very best side dish through the summer. They go great with grilled fish, chicken, and steak. And for another sides to pair with them, do this Grilled Corn Salad, Watermelon Feta Salad, or Veggie Kabobs.

Store Zucchini Pancakes

Zucchini fritters will last as long as 4 days within the refrigerator. To reheat them, warm them in a skillet or pop them within the toaster. You too can freeze them for up to 3 months.

More Zucchini Recipes You’ll Love

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

• Grate zucchini using the massive holes of a cheese grater and measure two cups. Dry it out by putting the zucchini on a clean dish towel or paper towels and squeezing. Then place it in a big bowl.

• Add flour, shallots, garlic, parsley, chives, eggs, cheese and season with salt and pepper.

• Heat a big skillet over medium heat and spray oil to cover pan.

• Drop tablespoons of the batter into the skillet. Cook about 2 minutes on both sides until golden brown. Put aside and keep warm.

• Spray more oil within the skillet as needed, and proceed with remaining batter. Makes about 10 to 12 pancakes.

Last Step:

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Calories: 120 kcal, Carbohydrates: 14 g, Protein: 7.5 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 97 mg, Sodium: 134.5 mg, Fiber: 3 g, Sugar: 2.5 g