Quick and Savoury Zucchini Pancakes

downtonabbeycooks

3 years ago

Summer and gardening typically mean an excess of zucchini. Even if you don’t garden, your local grocer or farmer’s market will offer a plentiful cheap supply.

Looking for ways to get more veggies into your husband and kids? Too hot for a heavy meal? These pancakes are a great solution. Eat plain or add a dollop of tangy yogurt sauce.

By the way, if you deep-fried these you could call them fritters, but since they are pan-fried, you must call them pancakes, or patties.

Quick and Savoury Zucchini Pancakes

These make nice appetizers or a light lunch or dinner and quick to put together.

Course Main Course, Main Dish, Side Dish

Cuisine Italian

Keyword zucchini

Prep Time 10

Cook Time 12

Servings servings

Calories 92kcal

Equipment

12 inch skillet
box grater

Ingredients

2 cups zucchini grated and well drained
1/4 cup Parmesan cheese grated
1/4 cup Mozzarella cheese grated
1/4 cup flour
2 large eggs
3 tbsp. red pepper fresh, finely chopped
1 clove garlic minced
1 tbsp. oregano fresh, finely chopped
1 tsp. basil fresh, finely chopped
3 tbsp. chives fresh, finely chopped
1 pinch salt
1 pinch black pepper
canola oil or oil with high burn point

Instructions

Mix together all ingredients together, except for the oil.
In a large frying pan over medium heat, add enough oil to cover the bottom. Line a plate with paer toweling to absorb excess oil
Heat the oil on high until sizzling.
Use a 1/4 cup measuring scoop and carefully drop the mixture into the hot oil.
When you see the edges turning brown, it is time to carefuly lift up to check to see if they are golden brown. Flip and cook on the otehr side.
Place the pancakes on the paper towel plate for a minute to drain.
Serve immediately or keep warm in your oven until ready to serve.

Notes

They are great plain, but love to provide a choice of my tangy yoghurt sauce.

Nutrition