Zucchini Pancakes
These golden, crispy zucchini pancakes are light, flavorful, and perfect for a quick appetizer, snack, or side dish. Easy to make and packed with fresh herbs, they’re a delicious way to enjoy zucchini!
Ingredients
- 2 large zucchinis (approximately 300 g), shredded
- 1 small onion or shallot, finely chopped
- 1 garlic clove (optional), minced
- Aromatic herbs (parsley, mint, basil, or coriander), finely chopped
- 1 egg
- 1 tsp flour
- 2 tbsp liquid cream (regular or plant-based)
- Salt and pepper, to taste
- Spices (paprika, curry, Espelette pepper, etc.), to taste
- Butter or oil (for frying)
Instructions
1. Prepare the Zucchini
- Wash and dry the zucchinis, then shred them using a grater.
- Place the shredded zucchini in a clean kitchen towel and squeeze firmly to remove excess liquid.
2. Combine Ingredients
- In a large mixing bowl, combine the shredded zucchini, finely chopped onion (or shallot), and herbs.
- Add the cream, egg, flour, salt, pepper, and spices of your choice.
- Mix everything until well combined.
3. Cook the Pancakes
- Heat a frying pan over medium heat and melt 20 g of butter with a splash of sunflower or vegetable oil.
- Spoon small portions of the zucchini mixture onto the pan, flattening each into a pancake shape.
- Cook for 3 minutes per side, or until golden brown and crispy.
4. Drain and Serve
- Transfer the cooked pancakes to a plate lined with paper towels to absorb excess oil.
- Serve hot and enjoy with your favorite dipping sauce or a dollop of sour cream.
Tips for Success
- For extra crispiness, add a tablespoon of breadcrumbs to the mixture.
- Experiment with different herbs and spices to customize the flavor.
- Serve as a side dish with grilled meats, salads, or even eggs for a complete meal.
Why You’ll Love This Recipe
- Quick and Easy: Simple ingredients and minimal prep time.
- Versatile: Perfect as an appetizer, side dish, or light meal.
- Flavorful: Packed with fresh herbs and customizable spices.
