Description
These savory zucchini pancakes are crispy on the outside and tender on the inside, made with simple ingredients and perfect for serving with Greek yogurt or garlic sauce. A great way to use up summer zucchini!
Ingredients
Scale
- 2 medium zucchinis, grated
- 1 small onion, grated
- 2 cloves garlic, minced
- 2 large eggs
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- For serving: Greek yogurt, sour cream, or garlic sauce
- Optional Add-ins: Fresh dill, chives, or parsley; grated Parmesan or feta cheese; red pepper flakes
Instructions
- Prepare the Zucchini: Grate the zucchinis and place them in a clean kitchen towel. Wring out over the sink to remove excess moisture.
- Mix the Batter: In a large bowl, combine the grated zucchini, grated onion, minced garlic, eggs, flour, salt, and pepper. Stir well until a thick batter forms.
- Heat the Skillet: In a skillet, heat butter and olive oil over medium-high heat until hot.
- Cook the Pancakes: Drop spoonfuls of batter into the skillet, flattening each with the back of a spoon. Cook for 2–3 minutes on each side until golden brown and crispy.
- Drain and Serve: Transfer cooked pancakes to a paper towel-lined plate. Serve hot with a dollop of Greek yogurt, sour cream, or garlic sauce.
Notes
For extra crispiness, do not overcrowd the pan. You can prepare the batter a few hours in advance and keep it chilled until ready to cook.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 3g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg