Description
These easy, crispy zucchini pancakes are a delicious and healthy way to enjoy your vegetables! Made with simple ingredients, they’re perfect for breakfast, lunch, or a quick snack. You’ll love the golden crust and tender inside packed with flavor.
Ingredients
Scale
- 2 medium zucchini, grated and squeezed dry
- 2 eggs
- 1/2 cup all-purpose flour (or gluten-free flour)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped green onions (optional)
- 2–3 tablespoons olive oil for frying
Instructions
- Grate the Zucchini: Use a box grater to shred the zucchini. Place in a clean towel and squeeze out as much water as possible.
- Mix the Batter: In a bowl, mix the zucchini, eggs, flour, salt, pepper, garlic powder, cheese, and green onions until well combined.
- Heat the Pan: Heat olive oil in a large skillet over medium heat until hot.
- Cook the Pancakes: Scoop 2 tablespoons of batter per pancake into the skillet. Flatten gently. Cook for 3–4 minutes per side, or until golden and crispy.
- Drain and Serve: Place cooked pancakes on paper towels to drain excess oil. Serve hot with your favorite dip or topping.
Notes
Be sure to squeeze out all the water from the zucchini so the pancakes stay crisp. Serve with sour cream, yogurt, or a fresh salad. Add other veggies or spices for fun variations!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 150
- Sugar: 2g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg