Zucchini Pancake Portugal
Experience a taste of Portugal with these irresistible Zucchini Pancakes, a savory delight that blends Mediterranean flavors with wholesome ingredients. Packed with freshly grated zucchini, aromatic garlic, and a touch of smoky paprika, these pancakes are crisp on the outside and tender on the inside. A handful of Grana Padano or Parmesan cheese adds a rich, nutty depth, while fresh parsley lends a bright, herbal note. Perfect for brunch, a light dinner, or an appetizer, these golden pancakes are cooked to perfection in olive oil for a flavorful finish. Quick to make in just 30 minutes, they pair beautifully with a dollop of tangy sour cream or creamy Greek yogurt. Whether shared at the table or enjoyed solo, these Zucchini Pancakes are a must-try for fans of Mediterranean cuisine and creative vegetarian dishes.
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Recipe Information
Ingredients
- 2 medium-sized zucchini
- 120 grams all-purpose flour
- 2 large eggs
- 50 grams Grana Padano or Parmesan cheese
- 60 milliliters milk
- 2 cloves garlic
- 2 tablespoons olive oil
- 15 grams fresh parsley
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth, and squeeze out as much water as possible. Set aside.
In a mixing bowl, beat the eggs, then stir in the milk. Add the grated Grana Padano or Parmesan cheese, finely minced garlic, and chopped parsley.
In a separate bowl, whisk together the all-purpose flour, paprika, salt, and black pepper. Gradually add the dry mixture into the wet ingredients, stirring until combined.
Fold the squeezed zucchini into the batter, mixing well to ensure the zucchini is evenly distributed.
Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium heat. Scoop about 2 tablespoons of batter per pancake into the pan, flattening slightly to form round shapes.
Cook the pancakes for 2-3 minutes on each side, or until golden brown and cooked through. Repeat with the remaining batter, adding more olive oil to the pan as needed.
Serve warm, garnished with additional parsley or Grana Padano, if desired. Optionally, pair with a dollop of sour cream or Greek yogurt for an added touch.
Nutrition Facts
Calories |
1222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 5414 mg | 235% | |
| Total Carbohydrate | 129.0 g | 47% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 31.3 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 833 mg | 64% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1480 mg | 31% | |
*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.
