Zucchini Pancakes
A Zucchini Recipe That's Delicious Any Time of the Day
Zucchini recipes like this one are very versatile. These zucchini fritters include garlic for a zesty Italian twist.
Got an overabundance of zucchini in your garden? These zucchini pancakes are a delicious way to use up that bounty of summer squash.
Serve these zucchini fritters as a side dish with chicken parmesan or oven fried lemon chicken. Or serve them for lunch with a nice bowl of corn chowder and a hunk of whole wheat bread made in your bread machine.
This is one of those zucchini recipes that is very versatile. Have just one zucchini on hand and some yellow squash? No problem. Just combine the two. Want to add some color? Use three cups of shredded zucchini and one cup of peeled and shredded carrots. You can even add a tablespoon of grated red pepper for some extra zing.
These zucchini pancakes also go well with apricot jelly dipping sauce. To make the sauce, just whisk together 1/2 cup apricot jelly, 2 Tbsp. water, 1 Tbsp. Dijon mustard and a dash of hot sauce. You can also add a teaspoon of sweet red Thai chili sauce if you like it spicy.
Zucchini Pancakes
- 4 cups shredded zucchini (or a combination of shredded zucchini and shredded yellow squash)
- 1 tsp. kosher salt, divided
- 2 large eggs, lightly beaten
- 1/3 cup all-purpose flour
- 1/2 tsp. baking powder
- 2 cloves garlic, minced
- 1 tsp. dried basil
- 2 Tbsp. extra virgin olive oil
Place zucchini and 1/2 tsp. kosher salt in a colander. Drain for ten minutes, pressing down with paper towels to push out all the excess water. Whisk the remaining 1/2 tsp. salt and eggs together in a large mixing bowl. Add the flour, baking powder, garlic, basil and zucchini. Mix until all the ingredients are well-combined.
Place the olive oil in a large nonstick frying pan and heat over medium-high heat. When the pan is hot, drop the zucchini mixture by rounded tablespoons. Flatten gently with a fork. Cook 2 minutes or until golden brown around the edges. Flip and cook another two minutes. Remove to a plate and cover with foil to keep warm. Serve immediately.
Makes 14 to 18 zucchini pancakes.
Per pancake (based on 15): 26 calories, 1 g fat (0 g saturated fat), 28 g cholesterol, 4 g carbohydrate, 1 g fiber, 2 g protein, 2% vitamin A, 8% vitamin C, 2% calcium, 2% iron
For more delicious and healthy zucchini recipes, see also: Zucchini Pizza, Oven Fried Zucchini, Baked Zucchini Chips, Phyllo Zucchini Pie and Chocolate Zucchini Brownies.
