Zucchini Pancakes
Zucchini Pancakes are a great way to serve summer’s most abundant vegetable. They go well with most meats and can even be served as a main course.
For added color, replace ½ cup of the zucchini with grated carrot. Serve pancakes plain, or top with Greek yogurt or sour cream, plus smoked salmon or prosciutto.
Ingredients
Instructions
Toss zucchini with the salt in a colander and let stand for 10 minutes. Squeeze out any remaining liquid.
In a medium mixing bowl, whisk together the flour and baking powder. Stir in the cheese and scallions, then add eggs, melted butter, and zucchini and mix until well combined.
Melt 1 teaspoon of the cold butter in a large skillet over medium heat. Spoon 2 tablespoons of batter into the pan for each cake, being careful not to overcrowd. Press down lightly with a spatula to flatten. Brown pancakes lightly on each side, about 4 minutes per side, then transfer to a baking sheet and keep warm in a 200° oven until serving. Repeat with remaining batter.
Yield:
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Zucchini Pancakes
I'm going to make these and add some canned wild caught red salmon. Healthy meal.
Zucchini pancake recipe
Sounds delicious, but can these be made without flour or with a gluten free substitute?
GF alternative
I made these today. I used brown rice flour and turned out fine. I thought of adding oat flour but didn't have the time to ground the rolled oats.
I think any such GF flour will work, quinoa etc.
I think the patties needed more flavour, perhaps mustard, curry powder.
The next batch I'll include shredded spinach for more nutrition.
They came out as latkes, nice and crispy.
Good luck and enjoy.
These are the greatest. I do
These are the greatest. I do not like zucchini except in steamed veggie medley but these are so good with the crisp outsides kind of like fried potato cakes.