Zucchini Pancakes
Transform your garden-fresh zucchini into a crispy and flavorful delight with this easy Zucchini Pancakes recipe! Perfectly seasoned with fresh dill, parsley, and a hint of Parmesan cheese, these savory pancakes come together in just 30 minutes. The simple technique of draining excess moisture from the zucchini ensures a golden-brown finish, while the added green onion and black pepper pack each bite with a burst of aromatic freshness. Ideal as a light meal, snack, or impressive side dish, these zucchini fritters pair beautifully with a dollop of sour cream or yogurt for a creamy, tangy topping. Whether you're looking for a quick weeknight recipe or a creative way to use summer vegetables, these zucchini pancakes are a must-try!
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Recipe Information
Ingredients
- 2 medium zucchini
- 0.5 teaspoon salt
- 0.5 cup all-purpose flour
- 0.25 cup Parmesan cheese
- 1 large egg
- 1 piece green onion
- 1 tablespoon fresh dill
- 1 tablespoon fresh parsley
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Grate 2 medium zucchinis coarsely. Place the grated zucchini in a bowl, sprinkle with 0.5 teaspoon of salt, and let it sit for 10 minutes to draw out moisture.
After 10 minutes, use a clean kitchen towel or cheesecloth to squeeze out the excess moisture from the zucchini, then place the zucchini back in the bowl.
Add 0.5 cup of all-purpose flour, 0.25 cup of Parmesan cheese, 1 large egg, 1 chopped green onion, 1 tablespoon of chopped fresh dill, 1 tablespoon of chopped fresh parsley, and 0.25 teaspoon of black pepper to the zucchini. Mix everything well until combined.
Heat 2 tablespoons of olive oil in a non-stick frying pan over medium heat.
Scoop approximately 2 tablespoons of the zucchini mixture per pancake into the pan, flattening slightly with the back of a spoon.
Cook the pancakes for 3-4 minutes on each side, or until golden brown and crispy.
Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil.
Serve the zucchini pancakes warm with a dollop of sour cream or yogurt, if desired.
Nutrition Facts
Calories |
813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 5185 mg | 225% | |
| Total Carbohydrate | 78.2 g | 28% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 27.8 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 339 mg | 26% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1079 mg | 23% | |
*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.
