Zucchini Angel Hair Pancake
Transform your zucchini into a crispy, golden delight with this Zucchini Angel Hair Pancake recipe—a perfect fusion of simplicity and flavor. Thin, spiralized zucchini strands take center stage, bound together by a rich batter of egg, Parmesan cheese, and a hint of garlic powder for extra depth. The zucchini is carefully prepped to remove excess moisture, ensuring the pancakes are irresistibly crisp. Cooked to perfection in olive oil, these savory pancakes boast subtle earthy notes and a touch of indulgence from the cheese. Ready in just 25 minutes, they make an ideal light lunch, appetizer, or side dish. Serve them warm with a sprinkle of fresh herbs, more Parmesan, or a dollop of sour cream for a satisfying burst of freshness. Perfect for low-carb meals or anyone looking to elevate their zucchini game, this recipe balances wholesome ingredients with gourmet appeal.
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 teaspoon salt
- 1 large egg
- 2 tablespoons all-purpose flour
- 2 tablespoons grated Parmesan cheese
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon garlic powder
- 2 tablespoons olive oil
Instructions
Wash and trim the ends off the zucchini. Use a spiralizer or julienne peeler to create thin, angel hair-like strands from the zucchini.
Place the zucchini strands in a large bowl and sprinkle with 1 teaspoon of salt. Toss well and let sit for 10 minutes to release excess water.
Transfer the zucchini to a clean kitchen towel and squeeze firmly to remove as much moisture as possible. This step is crucial to ensure the pancake is crispy.
In a medium bowl, whisk the egg, then add the flour, grated Parmesan, black pepper, and garlic powder. Mix until combined into a thick batter.
Add the drained zucchini strands to the batter and gently fold until the zucchini is evenly coated.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Spoon half of the zucchini mixture into the skillet and flatten it into a round pancake shape, about 1/4 inch thick. Cook for 3–4 minutes per side, or until golden brown and crisp.
Transfer the first pancake to a plate lined with a paper towel to drain any excess oil. Add the remaining tablespoon of olive oil to the skillet and repeat with the rest of the zucchini mixture.
Serve warm, garnished with additional Parmesan or fresh herbs if desired. Enjoy as-is or with a dollop of sour cream or a side of marinara sauce.
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 230 mg | 76% | |
| Sodium | 6369 mg | 277% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 27.4 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 203 mg | 16% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 958 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
