Zucchini Pancakes
Don’t you like when there’s a recipe that can be enjoyed for different meals. I think of omelets, quiches, and other egg 🥚 recipes like scrambled and crêpes, baked beans, Croque-madame, bread pudding, etc. Of course, I ate cold pizza 🍕 leftovers many times in the morning especially the day after a night out…
One that we both, David and I, really like is Zucchini Pancakes 🥒! Loaded with deliciousness, these little guys can be enjoyed for brunch as well as a light lunch or an appetizer! They can be paired with either sour cream or tzatziki.
Tomorrow is Chinese New Year 🎊 and to highlight this important event, what better idea than showcasing this popular savory dish also called hutazi (糊塌子)! Although popular in China, these little guys are also a favorite in other countries such as Turkey, Israel, and Korea.
This Zucchini Pancakes recipe is super easy to make. What takes the most time is to extract the moisture from the grated zucchinis. I normally start early and let them sit in the colander for 4 to 5 hours ⏰ but if you don’t have that luxury, 30 to 45 minutes is sufficient.
From there, I scoop them in the middle of a large cheesecloth or muslin, gather the corners, and squeeze out the excess liquid 💦 until barely anything comes out. If you want nice crispy pancakes, that’s the way to go. The rest is easy peasy…
There’s a lot of yummy ingredients that go in the mixture. I add garlic, onions, roasted red peppers, some dill, lemon zest, eggs, cheese 🧀 and freshly ground black pepper. After the flour is added, if you think the pancake mixture is too wet, add some flour… not too much… maybe a tablespoon at the most.
To cook these little guys, very little oil is added to a skillet. It needs just enough to cover the bottom of it. To make them even, use a portion scoop – mine is about 2-inches in diameter – and flatten them slightly on top. Don’t overcrowd the pan. It should take 2:30 to 3 minutes per side… it’s quite fast ⏳.
These Zucchini Pancakes are so yummy! They’re easy to make 👩🍳👨🍳 and you can enjoy them pretty much anytime. Serve them with a dollop of sour cream or tzatziki… delish!
Bon Appétit! 🍽
Here are several more asian inspired recipes for you to enjoy… 😀
– Spicy Pork Gyoza
– Blood Orange Miso Scallops
– Dakgangjeong – Sweet & Spicy Crispy Korean Chicken
– Teriyaki Beef Noodles
– Japanese Chicken Soba Noodles
– Singapore Noodles
– Indonesian Peanut Sauce
– Sambal Green Beans
– Korean Beef Lettuce Wraps
and for even more appetizer recipes 🍣, click on this link… Recipe Category • Appetizers
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Zucchini Pancakes
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Ingredients
- 1 lb. (2 medium) zucchinis, washed
- 1 tsp. ground Himalayan pink salt
- 1/3 cup unbleached all-purpose flour Footnote
- 1 tsp. baking powder
- 2 large cloves garlic, pressed
- 2 tbsp. red onions, finely chopped
- 1 tbsp. roasted red peppers, finely chopped see Recipe
- 1 tbsp. fresh dill, finely chopped tips & tricks
- 1/2 tsp. lemon zest
- 2 large free-range eggs, beaten
- 1/2 cup sharp Cheddar cheese, shredded
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 3 to 4 tbsp. olive oil tips & tricks
Directions
- Cut off only the bottom ends and keep the top (stem) on as a handle while grating the veggies.
- Using the large holes of a box grater, grate zucchinis into a colander sitting over a bowl. Sprinkle on some salt and mix it in. Let it sit for 2 to 5 hours.
- Later, scoop the zucchinis into the middle of a large piece of cheesecloth or muslin. Gather the corners and squeeze the cloth over the bowl until there’s barely any liquid coming out; set aside.
- In a small bowl, combine flour and baking powder; whisk well and set aside.
- In a medium bowl, add zucchinis, garlic, onions, roasted red peppers, dill and lemon zest; stir well.
- Add beaten eggs, cheese and season with freshly ground black pepper; stir. Add half of the flour mixture and mix well before adding the remaining dry ingredients; stir again.
- Preheat oven to 175ºF.
- In a cast-iron skillet over medium heat, add oil just enough to cover the bottom.
- When it starts shimmering (300ºF), add about 2 tablespoons zucchini batter, leaving 2-inches apart. Flatten the tops with a spatula until about 3-inches wide.
- Fry until golden, about 2:30 to 3 minutes per side.
- Transfer to a plate lined with paper towels to absorb any excess oil and keep them warm in the preheated oven while frying the others, adding more oil if needed. Makes 7 3-inch pancakes.
Notes
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