Zucchini Asiago Pancakes
Crispy on the outside, tender on the inside, these Zucchini Asiago Pancakes are a savory twist on classic fritters that will elevate your breakfast, brunch, or appetizer spread. Made with fresh grated zucchini, nutty Asiago cheese, and a hint of garlic, these pancakes are bursting with flavor and easy to prepare in just 30 minutes. The key to their perfect texture is squeezing out excess moisture from the zucchini, ensuring golden-brown results with every pan-fried patty. Serve them warm with a dollop of tangy sour cream or creamy Greek yogurt for a delightful finishing touch. Whether you're looking for a unique vegetarian dish or a creative way to incorporate fresh produce, these zucchini pancakes are a must-try recipe that’s sure to impress.
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Recipe Information
Ingredients
- 2 medium zucchini
- 0.5 teaspoons salt
- 0.5 cups all-purpose flour
- 0.5 cups grated Asiago cheese
- 2 large eggs
- 0.5 teaspoons garlic powder
- 0.25 teaspoons black pepper
- 2 tablespoons olive oil
- optional sour cream or Greek yogurt (optional, for serving)
Instructions
Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel and sprinkle with 0.5 teaspoons of salt. Let it sit for 10 minutes to draw out excess moisture.
After 10 minutes, squeeze the zucchini tightly in the towel to remove as much liquid as possible. Transfer the zucchini to a large mixing bowl.
In the mixing bowl with the zucchini, add the flour, grated Asiago cheese, eggs, garlic powder, and black pepper. Stir until the mixture is well combined. If the batter seems too dry, you can add a tablespoon of water; if too wet, add a sprinkle of flour.
Heat 2 tablespoons of olive oil in a large, non-stick skillet over medium heat.
Scoop about 2 tablespoons of the batter per pancake into the skillet and flatten gently with the back of a spoon to form patties. Leave some space between pancakes for flipping.
Cook the pancakes for 2-3 minutes on each side until golden brown and cooked through. Adjust the heat as needed to prevent burning.
Once cooked, transfer the pancakes to a plate lined with paper towels to drain excess oil. Repeat with the remaining batter, adding more oil to the skillet if necessary.
Serve the zucchini Asiago pancakes warm, with a dollop of sour cream or Greek yogurt on the side, if desired.
Nutrition Facts
Calories |
1037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 5462 mg | 237% | |
| Total Carbohydrate | 80.0 g | 29% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 28.2 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 556 mg | 43% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1146 mg | 24% | |
*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.
