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Zucchini Pancakes

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These zucchini pancakes are crispy on the outside, tender on the inside, and packed with fresh flavor. Perfect for any meal of the day, they’re a quick and delicious way to use up extra zucchini.

Ingredients

  • 2 medium zucchini, grated
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2–3 tbsp olive oil or vegetable oil for frying

Instructions

  1. Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much excess moisture as possible.
  2. Transfer the zucchini to a mixing bowl and add the eggs, stirring until combined.
  3. Add the flour, baking powder, salt, black pepper, garlic powder, and onion powder. Mix until a thick batter forms.
  4. Heat oil in a skillet over medium heat.
  5. Scoop portions of batter into the skillet and gently flatten them into pancakes.
  6. Cook for 2 to 3 minutes per side, or until golden brown and cooked through.
  7. Transfer to a plate lined with paper towels and repeat with the remaining batter.
  8. Serve warm.

Notes

Be sure to squeeze out as much moisture from the zucchini as possible to avoid soggy pancakes.These pancakes can be frozen and reheated for quick meals.Serve with sour cream, yogurt, or a dipping sauce for extra flavor.Use gluten free flour for a gluten free version.Add herbs or cheese to customize the flavor.

Nutrition

Find it online: https://cookibly.com/zucchini-pancakes/