Crisp Zucchini Pancakes
Crisp zucchini pancakes offer a delightful combination of tender zucchini and savory onion, enhanced by a light batter and crispy exterior. Perfect for brunch or a quick snack, they are versatile, flavorful, and can be topped with melted cheese for added indulgence.
Ingredients
Instructions
- Place shredded zucchini in a colander and sprinkle with 1/2 teaspoon salt; set aside for 30 minutes.
- Squeeze as much liquid out of the zucchini as possible.
- Saute chopped onion in hot butter until tender.
- Put the zucchini and sautéed onion into a large bowl.
- Add the beaten eggs, flour, 1/4 teaspoon salt, pepper, and wheat germ if using.
- Pour vegetable oil into a skillet and heat.
- Drop slightly rounded tablespoonfuls of the zucchini mixture into the hot oil.
- Flatten each pancake to about 3-inch diameter with the back of a spoon.
- Cook for 1 minute on each side, or until golden brown.
- Remove with a slotted spoon and drain on paper towels.
- Keep the pancakes hot until all are cooked.
- Optionally, melt cheese over the top of each pancake before serving.
Tips & Substitutions
To enhance the crispiness of your zucchini pancakes, make sure to thoroughly squeeze out the moisture after salting the zucchini. If you don't have wheat germ, you can substitute with more flour or breadcrumbs. For added flavor, try incorporating herbs like dill or parsley. Ensure the oil is hot enough before frying to achieve a golden-brown color.
Serving Suggestions
Serve these delicious zucchini pancakes as a light lunch or dinner, paired with a dollop of sour cream or Greek yogurt. They also make a great side dish alongside grilled chicken or fish. For a complete meal, consider serving with a fresh salad or a side of Horseradish Cheese Spread for extra flavor.
Storage & Reheating
Store leftover zucchini pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a single layer on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through and crispy again.
Nutrition & Diet Analysis (per serving)
Each serving of Crisp Zucchini Pancakes contains roughly 372 calories, with 3g protein, 24g carbohydrates, and 30g fat. Note that it is relatively high in sodium, at 1850mg per serving (80% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these pancakes ahead of time?
Yes, you can prepare the zucchini mixture and store it in the refrigerator for up to 24 hours before cooking. Just be sure to squeeze out any excess moisture before frying to maintain the pancakes' texture.
What can I use instead of eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for each egg. This will help bind the ingredients while keeping the pancakes moist.
Can I freeze zucchini pancakes?
Absolutely! Allow the pancakes to cool completely, then stack them with parchment paper in between and place them in a freezer-safe bag. They can be frozen for up to 2 months. Reheat from frozen in the oven or on a skillet until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).