Description
Zucchini pancakes blend Mediterranean charm with garden-fresh ingredients, creating a delightful culinary experience. Crisp edges, tender centers, and herbal notes promise a satisfying meal you’ll want to savor again and again.
Ingredients
Scale
Main Ingredients:
- 2 medium zucchinis, grated
- 2 large eggs, beaten
- 1/4 cup almond flour
- 1/4 cup grated Parmesan cheese
Seasoning and Aromatics:
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped green onions
- 1 garlic clove, minced
Cooking Fat:
- Olive oil or butter, for frying
Instructions
- Prepare zucchini by grating and strategically extracting excess moisture through salting technique, allowing liquid to drain completely for approximately 10 minutes.
- Thoroughly press grated zucchini using clean kitchen towel or paper towels to remove residual water, ensuring optimal texture for pancake mixture.
- Create flavor-packed batter by blending dehydrated zucchini with whisked eggs, nutty almond flour, aged Parmesan, finely chopped green onions, aromatic garlic, and cracked black pepper.
- Preheat culinary surface with moderate temperature, applying thin layer of olive oil or butter to prevent sticking.
- Carefully deposit precise portions of zucchini mixture onto heated surface, gently pressing to form uniform circular shapes.
- Cook pancakes with precision, allowing golden caramelization on initial side for 3-4 minutes before executing deliberate flip.
- Continue cooking reverse side until achieving uniform color and ensuring complete internal doneness.
- Transfer crispy zucchini pancakes to serving platter, enhancing presentation with optional garnish of fresh green onion snippets or creamy sour cream dollop.
Notes
- Drain zucchini thoroughly to prevent soggy pancakes and ensure a crispy texture that holds together perfectly.
- Experiment with different cheese options like feta or sharp cheddar to customize the flavor profile and add extra richness.
- For a gluten-free version, the almond flour works great, making these pancakes suitable for low-carb and keto diets.
- Let pancakes rest on a wire rack after cooking to maintain crispiness and prevent them from becoming soft and steamy.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Breakfast, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg