Zucchini Pancakes

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 a sprinkle of fresh herbs 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 other herbs of your choice)
• 2 tablespoons olive oil (for frying)

Instructions

Step 1: Prepare the Zucchini

1. Grate the Zucchini: Using a box grater or food processor, grate the zucchinis.
2. 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

3. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, black pepper, garlic powder, and onion powder until well combined.

Step 3: Mix the Wet Ingredients

4. 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

5. Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients and stir until just combined. Gently fold in the grated zucchini until evenly distributed. Be careful not to overmix; a few lumps are okay.

Step 5: Cook the Pancakes

6. 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.
7. Cook the Pancakes: Using a 1/4 cup measuring cup, scoop the batter onto the skillet, leaving space between each pancake. Cook for about 3-4 minutes on one side, or until bubbles form on the surface and the edges look set.
8. Flip and Cook: Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, or until golden brown and cooked through. Adjust the heat as necessary to prevent burning.

Step 6: Serve

9. Serve Warm: Remove the pancakes from the skillet and keep them warm in a low oven while you cook the remaining batter. Serve the zucchini pancakes warm with sour cream, yogurt, or your favorite dipping sauce.

Enjoy!

These zucchini pancakes are not only tasty but also a great way to sneak in some veggies. Enjoy them for breakfast