These delicious zucchini pancakes are a perfect way to use up fresh zucchini from your garden or the farmer’s market. They are light, fluffy, and packed with flavor, making them a great option for breakfast, brunch, or even a light dinner. Serve them with a dollop of sour cream or yogurt for an extra touch!
Ingredients
- 2 medium zucchinis (about 1 pound), grated
- 1 teaspoon salt
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
- 2 large eggs
- 1/4 cup milk (or buttermilk)
- 1/4 cup grated Parmesan cheese (optional)
- 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley)
- 1/4 cup green onions, chopped (optional)
- 2 tablespoons olive oil (for frying)
Instructions
Step 1: Prepare the Zucchini
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Grate the Zucchini: Using a box grater or food processor, grate the zucchinis.
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Remove Excess Moisture: Place the grated zucchini in a clean kitchen towel or cheesecloth. Sprinkle with salt and let it sit for about 10 minutes. This will help draw out excess moisture. After 10 minutes, wring out the towel to remove as much liquid as possible.
Step 2: Mix the Dry Ingredients
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, black pepper, garlic powder, onion powder, and any other seasonings you prefer.
Step 3: Mix the Wet Ingredients
- Combine Wet Ingredients: In a separate bowl, beat the eggs and then add the milk, grated Parmesan cheese (if using), and chopped parsley. Mix until well combined.
Step 4: Combine Mixtures
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Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix; it’s okay if there are a few lumps.
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Add Zucchini: Gently fold in the grated zucchini and green onions (if using) until evenly distributed.
Step 5: Cook the Pancakes
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Heat the Oil: In a large skillet or griddle, heat the olive oil over medium heat. You can test if the oil is ready by dropping a small amount of batter into the pan; it should sizzle.
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Cook the Pancakes: Using a 1/4 cup measuring cup, pour the batter onto the skillet for each pancake. Flatten slightly with the back of the cup. Cook for about 3-4 minutes on
