Are you tired of the same old zucchini recipes? Well, I’ve got a new one for you that’s sure to become a family favorite! Introducing, Zucchini Pancakes, the perfect way to use up all that shredded zucchini you have lying around.
This time of year, zucchinis are in abundance and it can be hard to know what to do with so much of them. But, with this recipe, you’ll never have to worry about what to do with your leftover zucchinis again!
To start, you’ll want to shred your zucchinis using a box grater or food processor. The key to getting the best results is to remove as much moisture as possible. To do this, place the shredded zucchinis on a paper towel-lined plate and cover with another paper towel. Gently press down on the paper towel to remove excess water. Repeat this process until you have removed as much moisture as possible.
In a large bowl, mix together the shredded zucchinis, green onions, lemon juice, lemon zest, and fresh dill. In a separate bowl, mix together the dry ingredients, which can include a mixture of gluten-free flours such as almond flour, oat flour, coconut flour, or a blend of purpose flour and whole wheat pastry flour. For a healthier option, try using white whole wheat flour or a mixture of white whole wheat flour and almond flour.
Once the dry ingredients are mixed, add them to the zucchini mixture and mix until well combined. If the mixture is too wet, add more flour a little at a time until the desired consistency is reached.
Heat a large nonstick skillet over medium heat and add a tablespoon of coconut oil or olive oil. Using a large cookie scoop or a tablespoon, scoop the zucchini mixture into the hot skillet. Cook for about 2-3 minutes on each side or until golden brown. Repeat with the remaining zucchini mixture.
The best part about these zucchini pancakes is that they can be served as a savory or sweet dish. For a savory option, try serving with marinara sauce or pico de gallo. For a sweet option, try drizzling with pure maple syrup and a dollop of sour cream or serving with a sprinkle of chocolate chips and a drizzle of peanut butter. You can even add a sprinkle of parmesan cheese to make savory zucchini fritters.
These zucchini pancakes are a family favorite in my household and are even a hit with the pickiest eaters. They’re a great way to use up leftover zucchinis and are a perfect side dish or main dish. Try them out and let me know what you think in the comments below!
In my test kitchen, I’ve found that cooking the zucchini pancakes in a heavy skillet over medium-high heat is the perfect way to get them crispy on the outside and fluffy on the inside. I also like to use a tablespoon of butter or coconut oil in the frying pan to ensure that the pancakes don’t stick to the bottom of the pan.
If you have leftover pancakes, store them in an airtight container in the fridge or freezer and heat them up in a toaster oven or skillet the next time you’re craving a delicious, healthy snack.
- Cook the zucchini pancakes in a heavy skillet over medium-high heat for the best results.
- Use a tablespoon of butter or coconut oil in the frying pan to ensure that the pancakes don’t stick to the bottom of the pan.
- Add shredded carrots or beets to the zucchini mixture for a fun twist.
- Use almond flour or oat flour for a gluten-free option.
- Use a mixture of white whole wheat flour and almond flour for a healthier option.
Additional Courses to Serve with Zucchini Pancakes:
- Serve with a side salad for a light and healthy meal.
- Serve with scrambled eggs and turkey bacon for a hearty breakfast.
- Serve with roasted potatoes and a delicious tomato sauce for a comforting dinner.
No matter how you choose to serve these zucchini pancakes, they’re sure to be a hit with your family and friends. So, next time you’re looking for a quick and easy meal that’s healthy and delicious, give these zucchini pancakes a try! They’re the perfect way to enjoy zucchini any time of year.
Zucchini Pancakes Recipe
This recipe for zucchini pancakes is a healthy and delicious way to use up excess zucchini. With a mixture of all-purpose flour, whole wheat flour, eggs, grated zucchini, green onions, lemon juice, lemon zest, and fresh dill, these pancakes are easy to make and can be served as a savory or sweet dish.
- 2 medium zucchinis, grated and drained
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 green onions, thinly sliced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Salt and pepper, to taste
- 2 tablespoons olive oil or coconut oil
- Grate the zucchinis using a box grater or food processor and place them in a colander to drain for at least 10 minutes
In a large bowl, whisk together the eggs.
- Add the grated zucchini, green onions, dill, lemon juice, and lemon zest to the eggs and mix well.
- In a separate bowl, mix together the all-purpose flour and whole wheat flour.
- Gradually add the flour mixture to the zucchini mixture, stirring until just combined.
- Season the batter with salt and pepper to taste.
- In a large nonstick skillet, heat 1 tablespoon of the olive oil or coconut oil over medium heat.
- Scoop 1/4 cup of the batter into the skillet for each pancake.
- Cook the pancakes for 2-3 minutes on each side, or until golden brown.
- Repeat with the remaining batter, adding more oil as needed.
Serve the zucchini pancakes warm, with your favorite toppings such as sour cream, hot sauce, or pure maple syrup. Enjoy!
Nutrition Information:Yield: 4 Serving Size: 3 Pancakes
Amount Per Serving: Calories: 252Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 93mgSodium: 115mgCarbohydrates: 27gFiber: 3gSugar: 2gProtein: 8g