Zucchini Pancakes

One of my favorite springtime appetizers.Super easy and quick to make,plus very delicious .Except for the frying part Zucchini pancakes can be considered as healthy vegetarian appetizers

When it comes to cooking ,I don’t always follow recipes , eyeball works most of the time. But of course, one can’t write recipes by eyeball so here you go,measured and prepared for you!

Zucchini pancakes Recipe

Ingredients

3-4 Medium zucchini, shredded

2 Large eggs, beaten

1/4 Cup chopped onions

1/4 Cup chopped dill

1/4 Cup chopped parsley

2-3 Garlic cloves, minced

1 Tsp ground black pepper

1 Tsp paprika ( I also use some cayenne for spiciness,optional)

Salt to taste

1+Cups all purpose flour( can’t be exact on flour,use as much as it needs to form thick non runny doughy mixture)

1 Tsp baking powder

Vegetable oil for frying

Directions

Combine all of the above ingredients and mix to incorporate

Should form a thick non runny mixture

Fill the frying pan with oil and heat up to 375 °f

Using an ice cream scoop or tablespoon pour the mixture into hot oil

Flatten lightly to give it round shape

Fry 2-3 minutes on each side or until it’s golden color

Serve hot or cold, it’s delicious either way

I also make veggie burgers with these pancakes ,soooo good!

Enjoy!

Zucchini Pancakes