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Zucchini Pancakes

Ingredients

  • 5-6 cups zucchini grated (approx. six medium-sized zucchini)
  • 1 small red or yellow onion grated
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon paprika
  • 2 teaspoons baking powder
  • 3/4 cup flour white or whole wheat
  • 1/2 cup breadcrumbs
  • 3-4 eggs
  • 2-3 tablespoons canola or olive oil for frying

Instructions

  • Grate zucchini on the larger side of hand-held grater, or use grating tool on food processor.
    In several batches, wrap zucchini in cheesecloth, a kitchen towel, or mesh produce bag, and ring out the excess liquid. A mesh produce bag works great for this task!
  • Place grated zucchini in a large mixing bowl. Peel and grate onion using the same grater and add to zucchini.
  • Add garlic, salt, pepper, baking powder and paprika. Mix well.
  • Stir in flour and breadcrumbs to integrate with zucchini. In a small separate bowl, beat eggs with fork and add to zucchini mixture. Stir until well-integrated.
  • Drop by large spoonsful onto greased frying pan or griddle. Pancakes should be roughly 3-4 inches in diameter.
  • Sauté at medium-high heat until cooked through and golden-brown on both sides, flipping from side to side.
  • Once each side is browned, you can turn down to medium-low to let them finish cooking through.
  • Garnish with freshly grated Parmesan and serve warm as side dish or as a meatless entrée. A dollop of crème fraiche would also be yummy on top!