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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 minutes
Cook Time 12 minutes
Servings 6 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

Serving: 45g | Calories: 92kcal | Carbohydrates: 8g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 131mg | Potassium: 217mg | Fiber: 2g | Sugar: 2g | Vitamin A: 875IU | Vitamin C: 21mg | Calcium: 139mg | Iron: 2mg