Zucchini Pancakes Recipe
These zucchini pancakes could be that one thing I make the most often. To my luck, this delicious veggie is always in season here in California. This appetizer , is super quick and easy to make, it’s also quite filling, can make a full meal if you decide to make veggie burgers. Another thing I like about these zucchini pancakes, is the fact that they can be served hot or cold, the same or next day, and still taste super delicious.
I have filmed a tutorial for vegetarian burgers and this recipe is pretty much the same. Except, the other recipe was introduced as more healthier version, using a whole wheat flour, instead of all purpose, and I fried those without oil, on a dry non stick skillet.
Well, as healthy as it was, we like this version of zucchini pancakes more than the other one.
You can definitely go by the better, and more healthier version, but in case you want to try our favorite kind, try this recipe.
3 medium zucchini , shredded
2-3 garlic cloves, minced
2 large eggs, beaten
½ cup fresh chopped herbs, such as: scallions, cilantro, parsley, dill (you can use anything on hand, but keep scallions or dill as a MUST)
1 ½ tsp baking powder
Salt & pepper to taste, I’d add ½ tsp chili flakes for some heat
All purpose flour as much as you need to form a thick not runny mixture, start from ¾ cup and go from there (add extra if the mixture is too runny )
You will need vegetable oil for frying, about ⅓ -⅔ cup, or more
Preheat the oil in a nonstick skillet 375°-400°F degrees
In a large bowl combine all the ingredients and mix to incorporate, until thick non runny mixture is formed
Using a school spoon the mixture into hot oil and lightly tap to flatten
Fry until both sides are golden brown and fully cooked 3-5 minutes, refer to YouTube tutorial for more details
Enjoy Your Zucchini Pancakes !