Grated Zucchini Pancakes
Crispy grated zucchini and potato pancakes with green onions, topped with Parmesan cheese, offering a savory, satisfying dish perfect for brunch or light dinners.
Ingredients
Instructions
- Combine grated zucchini, grated potato, chopped green onions, flour, and black pepper in a bowl.
- Melt 1 tablespoon margarine in a nonstick skillet over moderate heat.
- Add the zucchini mixture to the skillet and cook until golden brown around the edges, about 6 to 7 minutes.
- Place a large plate over the skillet and invert the zucchini mixture onto it.
- Add the remaining margarine to the skillet and melt.
- Slide the pancake back into the skillet and cook uncovered until firm, about 2-3 minutes.
- Sprinkle with Parmesan cheese before serving.
Tips & Substitutions
For a crispier texture, you can squeeze out excess moisture from the zucchini and potato using a clean kitchen towel. If you want to make it gluten-free, substitute the flour with almond flour or a gluten-free blend. Feel free to add herbs like dill or parsley for extra flavor. These pancakes can also be made ahead and frozen for quick meals later.
Serving Suggestions
Serve these delicious zucchini pancakes with a dollop of sour cream or Greek yogurt on top for added creaminess. They pair beautifully with a fresh salad or as a side dish to grilled meats. For a complete meal, consider serving them alongside Pamela'S Dip for a delightful contrast of flavors.
Storage & Reheating
Store any leftover zucchini pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for about 3-4 minutes per side until warmed through and crispy. You can also reheat them in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Grated Zucchini Pancakes contains roughly 265 calories, with 9g protein, 42g carbohydrates, and 10g fat. It is an excellent source of dietary fiber (35% of the Daily Value), iron (24% of the Daily Value), and vitamin C (24% of the Daily Value), and a good source of protein and calcium. It also contributes 10g of dietary fiber toward your daily target.
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 use different vegetables in these pancakes?
Absolutely! You can incorporate other grated vegetables like carrots or squash to enhance the flavor and nutrition. Just make sure to adjust the moisture content by squeezing out excess liquid as needed.
How can I make these pancakes vegan?
To make these pancakes vegan, substitute margarine with a plant-based butter alternative and use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) instead of the egg if your recipe requires one. They should turn out just as delicious!
What can I serve with zucchini pancakes?
Zucchini pancakes can be served as a main dish or a side. Consider pairing them with a light salad, a yogurt dip, or even as a breakfast item with poached eggs on top. They also go well with dips like Pamela'S Dip for a flavorful snack.
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).