Zucchini Pancakes
Zucchini Pancakes are soft, light and delicious. They are pan-fried but there is very little oil used to fry these pancakes. Don’t be afraid. If you plan to serve these as a first course, make larger pancakes, yielding approximately 8 pancakes. Garnish with a dollop of plain non-fat Greek yogurt (see below for other options), lemon zest and chopped parsley.
Servings
12pancakes
Servings
12pancakes
Ingredients
For the pancakes:
For the garnish (if using):
Instructions
  1. Grate the zucchini in a bowl using the large holes of a grater. You should have about 2 to 2 1/2 cups of grated zucchini.
  2. Stir in egg. Mix well.
  3. Immediately stir in flour, baking powder, salt and pepper. The mixture should be wet, but not runny. If it is, add 1 tablespoon of flour.
  4. Heat a large sauté pan or frying pan over medium-low heat. Melt 1 teaspoon of butter and 1 teaspoon of oil together. Drop spoonfuls of batter into the pan.
  5. Cook the pancakes for about 3 minutes per side or until deep golden brown. Transfer pancakes to a plate or a warm oven. Wipe the pan with a dry paper towel and repeat Step 4, using the rest of the batter.
  6. Garnish and serve immediately while still hot.
Recipe Notes

Adapted from Zucchini Pancakes recipe in Barefoot Contessa At Home cookbook.

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