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4.50 from 4 votes

Zucchini Pancakes

Healthy and delicious, these Zucchini Pancakes are packed with flavor! You can serve them for brunch, a light lunch or as an appetizer.
Prep Time10 minutes
Cook Time5 minutes
Passive Time5 hours
Servings: 7 3-inch pancakes
Author: Francine Lizotte
Course: Appetizer, Breakfast & Brunch, Lunch
Cuisine: Chinese, Turkish
Keyword Chinese New Year, Comfort Food, Easy Recipe, Healthy, Meatless

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

Footnote: If the mixture is a little too wet, add 1 to 2 tablespoons of flour.