I am a sucker for pancakes. Cold or hot, sweet or savory – I’m there. I also happen drowning in zucchinis. This led me to the conclusion that there was really no other option, but to make zucchini pancakes. This particular recipe uses my abundance of seasonal produce in an easy and inexpensive way. The recipe is also very versatile as it can be doctored to suit personal tastes. Swapping Parmesan for the cheddar cheese or adding a bit of chopped jalapeno are good options.
here’s what you need:
2 cups zucchini, shredded, salted and patted dry
¼ cup cheddar cheese
3 TBSP flour
1 TBSP onion, grated or 2 TBSP green onion, sliced
½ tsp garlic powder
salt and pepper to taste
2 TBSP oil for frying
- Mix the zucchini, flour, onion, garlic powder and pepper in a medium bowl until the dry ingredients are evenly distributed.
- Heat the oil in a frying pan over medium heat.
- Add the egg to the zucchini mixture and mix well. Stir in the cheese.
- Once the oil is thoroughly heated (put a wooden spoon in the oil, if it bubbles, your oil is hot enough), add the zucchini batter to the pan ¼ cup at a time making sure to spread the mixture flat to ensure even cooking. Cook until the bottom side is lightly browned, about 4 minutes. Flip the pancake over and cook for an additional 3-4 minutes until the pancake is browned and cooked through.
- Move the pancakes from the pan to a plate lined with paper towels. Lightly salt the pancakes if desired. Serve hot or cold.