Zucchini: You Either Love It Or Hate It

I love it.  When I was little my mom made pan-fried zucchini rounds (hobak jeon):  slice zucchini cross-wise, dredge in flour, dip in egg and pan-fry until golden brown. When I purchased Barefoot Contessa At Home seven years ago, I discovered my new favorite zucchini recipe:  Zucchini Pancakes.  They are light, delicious and so easy to make.   My daughter also loves these – by the time I finish spooning the second half of the batter into the pan, the first round of pancakes has disappeared.

Zucchini Pancakes are soft and moist and not at all greasy.  They can be served as a elegant appetizer or a light lunch but I most often eat them as a snack.  They are simply delicious.

Zucchini Pancakes

Print Recipe

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.

• CourseAppetizer

Servings

12 pancakes

Servings 12 pancakes

Zucchini Pancakes Print Recipe 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. CourseAppetizer Servings 12 pancakes Servings 12 pancakes

Ingredients

For the pancakes:

• 2 medium zucchini
• 1 egg
• 3 tablespoons flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• black pepper freshly ground, to taste
• 2 teaspoons unsalted butter divided
• 2 teaspoons canola oil divided

For the garnish (if using):

• 1/4 cup greek yogurt, plain (non-fat) (or sour cream or crème fraîche)
• 2 tablespoons flat-leaf parsley chopped
• lemon zest

Servings: pancakes

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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