Zucchini Pancakes
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| Zucchini Pancakes |
Zucchini pancakes, also known as courgette pancakes in our house, were a big hit this summer. We had a surplus of zucchini from Sweet Georgia P’s CSA and our lovely neighbor’s garden. It looks like we’ll be making some more soon because there are blossoms on our zucchini plants out in the garden.
My boys love zucchini bread, but this is a really fun recipe to make.
Zucchini Pancakes
serves 2 to 3, active time 20 minutes, total time 50 minutes
Ingredients
2 medium zucchini
1/2 medium yellow onion
1/2 teaspoon salt
2 eggs
1 clove garlic, finely minced
1/4 cup parmesan cheese
1/4 teaspoon minced fresh thyme or oregano
1/4 teaspoon grated lemon zest
1/8 teaspoon freshly ground black pepper
6 tablespoons flour
1 teaspoon baking powder
2 tablespoons olive oil, plus more if needed
Procedures
Shred the zucchini and onion on the large holes of a box grater or in a food processor with the shredding disk. Place the shredded vegetables in a colander in the sink and sprinkle with the salt. Toss to combine. Let drain for 30 minutes, then pick up by the handful and squeeze out as much moisture as possible. Place on a kitchen towel or double layer of paper towels.
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| Shredded zucchini |
In a medium bowl, combine the eggs, garlic, cheese, herbs, lemon zest, and pepper. Beat well with a fork. Add the drained zucchini mixture and mix together. Sprinkle the flour and baking powder on top and mix with a fork just until well combined.
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| Cracking some eggs from Sweet Georgia P’s |
Heat one tablespoon of the olive oil over medium-high heat in a wide, heavy pan. When the oil is hot, drop the batter into the pan by heaping tablespoonful. Cook for about three minutes on the first side, until nicely browned. Flip and cook for about two minutes more.
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| Sizzlin’ pancakes |
Place the cooked pancakes on a paper towel-lined plate and repeat with the remaining oil and batter. Serve with a dollop of Greek yogurt, sour cream, tzatziki or applesauce.
We loved them with fat free Greek yogurt. It really brings out the zesty lemon. We’ve also tried them in our panini press so we didn’t need to add oil to cook them. It was a great and healthy way to cook them.
Enjoy!
YUM! they look fantastic.
x
That looks delicious! My dad always has an overload of zucchini from his garden, so I will definitely be sharing this recipe with him. 🙂
Brenda, let me know what he thinks of them! x
I wonder if this would make my kids eat vegetables? Maybe if they weren’t so green. But I may try it for the adults!
Stacy
One word. YUM!
Yummy, but I thought it was only Australians that called courgettes zucchini ! I haven’t done much cooking at home recently, because I do it all day at work, but I am seriously tempted to try these.