Zucchini Pancakes("Less Oily And Starchy")
Light and crispy zucchini pancakes with garlic and herbs, perfect for a healthy breakfast or snack, topped with yogurt or salsa for added flavor.
Ingredients
Instructions
- Combine grated zucchini, chopped garlic, beaten egg, all-purpose flour, salt, and pepper in a bowl.
- Heat 2 tablespoons of vegetable oil in a heavy skillet over medium heat.
- Drop heaping tablespoons of the mixture into the hot oil to form pancakes.
- Fry each side for 3 to 5 minutes until golden brown.
- Drain on paper towels.
- Add more oil when necessary during frying.
- Serve the pancakes topped with low-fat yogurt flavored with mint and garlic or with salsa.
Tips & Substitutions
For less oily pancakes, consider using a non-stick skillet or a well-seasoned cast iron pan. You can substitute the all-purpose flour with whole wheat flour for a healthier option. If you want extra flavor, try adding herbs like dill or parsley to the mixture. Make sure to squeeze out as much moisture from the zucchini as possible to achieve the best texture.
Serving Suggestions
These zucchini pancakes are delicious served with low-fat yogurt flavored with mint and garlic. Alternatively, pair them with salsa for a fresh kick. They can also be enjoyed alongside a salad or as a side dish to grilled meats. For a complete meal, consider serving them with Spinach Cheese Rolls.
Storage & Reheating
Store 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 a few minutes on each side until warmed through, or use a microwave, but note that the texture may not be as crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Pancakes("Less Oily And Starchy") contains roughly 532 calories, with 9g protein, 105g carbohydrates, and 9g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 706mg per serving (31% 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 gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just be sure to check that the blend contains a binding agent like xanthan gum to help the pancakes hold together.
What can I do if my batter is too watery?
If your batter seems too watery, it may be due to excess moisture in the zucchini. Squeeze out more liquid using a clean cloth or paper towel before mixing the ingredients, or add a bit more flour to thicken it.
Can I freeze zucchini pancakes?
Absolutely! To freeze, let the pancakes cool completely, then layer them between parchment paper in an airtight container. They can be frozen for up to 2 months. Reheat directly from frozen, adding a few extra minutes to ensure they are 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).