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Zucchini Pancakes – Skinnytaste

Zucchini Pancakes – Skinnytaste


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Like potato pancakes however with fewer carbs, these savory Zucchini Pancakes are the excellent aspect dish with grilled rooster or steak.

Zucchini Pancakes

Zucchini Pancakes

My backyard is at all times overflowing with zucchini this time of yr. Probably the greatest methods to make use of them is to make these simple Zucchini Pancakes. The batter is easy to whip up, and so they cook dinner in minutes. A few of my different favourite zucchini recipes are these Savory Zucchini Waffles, Zucchini and Feta Fritters, and Crustless Zucchini Pie.

Zucchini Pancakes

Zucchini Pancakes Elements

  • Zucchini: Measure two cups of grated zucchini from about two medium zucchinis.
  • Shallots: Finely chop two shallots.
  • Herbs: Chop contemporary parsley and chives.
  • Eggs: You’ll want two massive eggs.
  • Cheese: Use 1 / 4 cup of grated parmesan.
  • Flour: Use six to eight tablespoons of entire wheat flour.

How one can Make Zucchini Pancakes

1. Grate the zucchini utilizing the big holes of a cheese grater and squeeze out the surplus liquid. Place it in a big bowl.
2. Make the Pancake Batter: Combine the flour, shallots, garlic, herbs, eggs, cheese, salt, and pepper with the zucchini. If the batter is just too moist, add extra flour, one tablespoon at a time.
3. Cook dinner the Pancakes: Warmth a big skillet over medium warmth and spray with oil. Drop tablespoons of batter into the pan and cook dinner for about two minutes on both sides till golden brown. Put aside and repeat the method with the remaining batter.

Why do my zucchini fritters collapse?

Listed here are some ideas to make sure your savory zucchini pancakes maintain collectively.

  • Too A lot Liquid: Zucchinis are 95% water, so squeezing out the additional liquid earlier than making these fritters is crucial. In case your batter seems too moist and isn’t thick sufficient, add extra flour.
  • Not Sizzling Sufficient: In case your skillet isn’t scorching sufficient, the pancakes can follow the pan. Earlier than including the batter to the skillet, be sure that the pan is heated to medium after which spray it with oil to forestall sticking.


  • Zucchini: Use yellow squash as an alternative of zucchini. If zucchini isn’t in season, attempt these Cauliflower Fritters.
  • Flour: Substitute white entire wheat or all-purpose flour.
  • Gluten-Free Zucchini Pancakes: Swap wheat flour for gluten-free, like Cup4Cup.
  • Shallots: Sub pink onion.
  • Herbs: Swap both of the herbs for contemporary basil, dill, or tarragon.
  • Cheese: Sub shredded cheddar cheese for parmesan, or if you happen to’re allergic, omit the cheese.

What to Serve with Zucchini Pancakes

These wholesome zucchini pancakes are the most effective aspect dish throughout the summer season. They go nice with grilled fish, rooster, and steak. And for some different sides to pair with them, do this Grilled Corn Salad, Watermelon Feta Salad, or Veggie Kabobs.

How one can Retailer Zucchini Pancakes

Zucchini fritters will last as long as 4 days within the fridge. To reheat them, heat them in a skillet or pop them within the toaster. It’s also possible to freeze them for as much as three months.

Zucchini Pancakes

Extra Zucchini Recipes You’ll Love

Prep: 10 minutes

Cook dinner: 15 minutes

Complete: 25 minutes

  • Grate zucchini utilizing the big holes of a cheese grater and measure two cups. Dry it out by placing the zucchini on a clear dish towel or paper towels and squeezing. Then place it in a big bowl.

  • Add flour, shallots, garlic, parsley, chives, eggs, cheese and season with salt and pepper.

  • Warmth a big skillet over medium warmth and spray oil to cowl pan.

  • Drop tablespoons of the batter into the skillet. Cook dinner about 2 minutes on both sides till golden brown. Put aside and preserve heat.

  • Spray extra oil within the skillet as wanted, and proceed with remaining batter. Makes about 10 to 12 pancakes.

Final Step:

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Energy: 120 kcal, Carbohydrates: 14 g, Protein: 7.5 g, Fats: 4 g, Saturated Fats: 2 g, Ldl cholesterol: 97 mg, Sodium: 134.5 mg, Fiber: 3 g, Sugar: 2.5 g



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