Summer Squash Or Zucchini Pancakes
Light and savory zucchini pancakes with fresh parsley and a hint of curry, perfect for a quick vegetarian meal or brunch that highlights summer squash flavors.
Ingredients
Instructions
- In a large bowl, combine shredded zucchini or squash, minced onion, chopped parsley, salt, and curry powder.
- Add eggs, flour, and baking powder to the mixture and stir until well combined.
- Heat a skillet over medium heat with some oil.
- Drop spoonfuls of batter onto the skillet and flatten slightly.
- Cook for about 3-4 minutes on each side until golden brown and cooked through.
- Serve warm with your favorite toppings or sides.
Tips & Substitutions
For extra flavor, consider adding grated cheese or finely chopped bell peppers to the batter. If you're looking for a gluten-free option, substitute the flour with almond flour or a gluten-free blend. Ensure the zucchini or squash is well-drained to prevent sogginess in the pancakes. Adding a pinch of garlic powder can also enhance the taste.
Serving Suggestions
These zucchini pancakes are delicious served warm with a dollop of sour cream or Greek yogurt. They pair beautifully with a fresh salad or can be included as a side dish to grilled meats. For a protein boost, try serving them alongside some scrambled eggs or a poached egg on top.
Storage & Reheating
Store leftover 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 2-3 minutes on each side or use a microwave for about 30 seconds until warmed through. This helps maintain their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Summer Squash Or Zucchini Pancakes contains roughly 148 calories, with 3g protein, 28g carbohydrates, and 3g fat. It is an excellent source of calcium (26% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 2340mg per serving (102% 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 use other types of squash for this recipe?
Absolutely! While zucchini is a popular choice, you can use any summer squash such as yellow squash or pattypan squash. Just ensure that they are shredded and drained similarly to avoid excess moisture in the batter.
Can I make these pancakes ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before cooking. Alternatively, you can also cook the pancakes in advance and reheat them as needed.
Are these pancakes suitable for freezing?
Yes, these pancakes freeze quite well! Allow them to cool completely, then stack them with parchment paper between each pancake and store in a freezer-safe bag. They can be frozen for up to 2 months and reheated directly from the freezer.
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).