Zucchini Parmesan Pancakes
Crispy, golden, and bursting with savory flavor, these Zucchini Parmesan Pancakes are the perfect way to elevate humble zucchini into something spectacular. Made with freshly grated zucchini, a touch of garlic, and a generous helping of Parmesan cheese, these savory pancakes are pan-fried to perfection for a delightfully crisp exterior and tender, cheesy interior. The key to their irresistible texture lies in thoroughly squeezing out the zucchini's moisture—an essential step for achieving that perfect crunch. Quick and easy to prepare in just 30 minutes, this recipe is ideal for a light lunch, a unique appetizer, or even a veggie-packed breakfast. Serve them warm with a dollop of sour cream or creamy Greek yogurt for a tangy finishing touch that pairs beautifully with every bite. Perfectly simple yet full of flavor, these zucchini pancakes are a must-try for zucchini lovers and skeptics alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium zucchini
- 1 teaspoon salt
- 1 large egg
- 0.5 cup all-purpose flour
- 0.5 cup (grated) Parmesan cheese
- 0.5 teaspoon garlic powder
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 0.5 cup sour cream or Greek yogurt (optional, for serving)
Instructions
Grate the zucchinis using the large holes of a box grater. Place the grated zucchini in a colander set over a bowl. Sprinkle with salt and toss to combine. Let sit for 10 minutes to release excess moisture.
After 10 minutes, use a clean kitchen towel or cheesecloth to squeeze as much liquid as possible out of the zucchini. This step is crucial for crispy pancakes.
In a mixing bowl, whisk the egg until lightly beaten. Add the squeezed zucchini, flour, grated Parmesan cheese, garlic powder, and black pepper. Mix until well combined to form a thick batter.
Heat olive oil in a large skillet over medium heat. Once the oil is shimmering, scoop approximately 2 tablespoons of batter for each pancake into the skillet. Flatten gently with the back of a spoon to form a patty.
Cook the pancakes for 2-3 minutes on each side, or until golden brown and crispy. Transfer 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 warm with a dollop of sour cream or Greek yogurt, if desired.
Nutrition Facts
Calories |
1218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.4 g | 93% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 8425 mg | 366% | |
| Total Carbohydrate | 98.1 g | 36% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 43.1 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 694 mg | 53% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1591 mg | 34% | |
*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.
