Zucchini Pancakes with Sauce or a Sour Cream Topping
Crispy, golden, and bursting with flavor, these Zucchini Pancakes with Sauce or a Sour Cream Topping are the perfect way to transform simple ingredients into a mouthwatering dish. Made with freshly grated zucchini, Parmesan cheese, and a hint of garlic, these savory pancakes achieve the ultimate texture with a quick pan-fry that locks in crispness. The secret to their perfect consistency lies in squeezing out all the moisture from the zucchini—a step that ensures every bite is tender yet crunchy. Serve these versatile pancakes as a snack, appetizer, or light main course, paired with a dollop of tangy sour cream or your favorite sauce, such as marinara or a creamy yogurt-based dip. Ready in just 35 minutes, this recipe is a wholesome, crowd-pleasing option for weeknight dinners or casual entertaining. Perfect for fans of zucchini recipes or anyone seeking a hearty yet healthy flavor-packed treat!
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Recipe Information
Ingredients
- 3 medium-sized zucchini
- 1 teaspoon salt
- 0.5 cup all-purpose flour
- 0.25 cup parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 0.5 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 0.5 cup sour cream (for topping)
- 0.5 cup sauce of choice (e.g., marinara or yogurt-based sauce)
Instructions
Wash and trim the ends of the zucchinis. Grate them using a box grater or a food processor.
Place the grated zucchini in a colander set over a bowl. Sprinkle with 1 teaspoon of salt, toss, and let sit for 10 minutes to draw out excess moisture.
Using your hands or a clean kitchen towel, squeeze out as much liquid as possible from the zucchini. This step is essential for achieving crispy pancakes.
In a large mixing bowl, combine the squeezed zucchini, flour, Parmesan cheese, egg, minced garlic, and ground black pepper. Mix well until a batter forms. If it’s too sticky, you can add a touch more flour.
Heat vegetable oil in a large skillet over medium heat. Use enough oil to coat the bottom of the pan.
Scoop 2 tablespoons of batter for each pancake and place it into the skillet, flattening lightly with the back of a spoon to form a pancake shape.
Cook each pancake for 3 to 4 minutes per side, or until golden brown and crispy. Work in batches if necessary, and add more oil to the pan as needed.
Once cooked, transfer the pancakes to a plate lined with paper towels to drain any excess oil.
Serve warm with sour cream or your choice of sauce on the side.
Nutrition Facts
Calories |
1163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 19.2 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 8720 mg | 379% | |
| Total Carbohydrate | 109.1 g | 40% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 50.8 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 519 mg | 40% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1990 mg | 42% | |
*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.
