Zucchini Pancakes – Skinnytaste

Like potato pancakes but with fewer carbs, these hearty zucchini pancakes are the perfect accompaniment to grilled chicken or steak.

Zucchini pancakes

My garden is always full of zucchini this time of year. One of the best ways to use them is to make these easy zucchini pancakes. The dough is easy to whip up and is ready in a few minutes. Some of my other favorite zucchini recipes include these savory zucchini waffles, zucchini and feta fritters, and crustless zucchini pies.

Ingredients for zucchini pancakes

• Zucchini: Measure out 2 cups of shredded zucchini from about 2 medium sized zucchini.
• shallots: Finely chop two shallots.
• Herbs: Chop fresh parsley and chives.
• eggs: You need two large eggs.
• Cheese: Use 1/4 cup grated parmesan.
• Flour: Use six to eight tablespoons of whole wheat flour.

How to make zucchini pancakes

1. Grate the zucchini Squeeze out the excess liquid with the large holes of a cheese grater. Put it in a large bowl.
2. Make the pancake batter: Mix the flour, shallots, garlic, herbs, eggs, cheese, salt and pepper with the zucchini. If the dough is too wet, add more flour, a tablespoon at a time.
3. Cook pancakes: Heat a large skillet over medium-high heat and drizzle with oil. Add 1 tablespoon of batter to pan and cook until golden, about 2 minutes on each side. Set aside and repeat the process with the remaining dough.

Why are my zucchini cakes falling apart?

Here are some tips to ensure your savory zucchini pancakes stick together.

• Too much liquid: Zucchini is 95% water, so it’s important to squeeze out the excess liquid before making these fritters. If your batter looks too wet and isn’t thick enough, add more flour.
• Not hot enough: If your pan is not hot enough, the pancakes may stick to the pan. Before adding the batter to the pan, make sure the pan is on medium-high, then spray with oil to prevent sticking.

variations

• Zucchini: Use yellow squash instead of zucchini. When zucchini isn’t in season, try these cauliflower fritters.
• Flour: Substitute white whole wheat flour or all-purpose flour.
• Gluten Free Zucchini Pancakes: Swap wheat flour for gluten-free, like Cup4Cup.
• shallots: Subred Onion.
• Herbs: Swap any of the herbs for fresh basil, dill, or tarragon.
• Cheese: Substitute grated cheddar cheese for parmesan, or omit the cheese if you are allergic.

What to serve with zucchini pancakes

These healthy zucchini pancakes are the best side dish this summer. They go well with grilled fish, chicken and steak. And for a side, try this grilled corn salad, watermelon feta salad, or veggie kabobs.

How to store zucchini pancakes

Zucchini cakes can be stored in the refrigerator for up to four days. To warm them up, heat them up in a pan or put them in the toaster. You can also freeze them for up to three months.

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