Ingredients
Base:
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2 medium zucchinis, grated (about 2 cups)
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½ tsp salt (for drawing out water)
Batter:
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2 large eggs
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½ cup all-purpose flour (or chickpea flour for GF option)
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¼ cup grated Parmesan cheese
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¼ cup crumbled feta cheese
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2 scallions, finely chopped
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2 tbsp fresh parsley, chopped
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1 tbsp fresh mint or dill (optional)
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1 garlic clove, minced
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¼ tsp black pepper
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½ tsp baking powder
For Cooking:
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Olive oil or avocado oil for frying
Instructions
1. Prep the Zucchini
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Grate the zucchini and place in a colander.
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Sprinkle with salt and let sit for 10 minutes.
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Then squeeze out excess liquid using a clean dish towel or cheesecloth.
Why? This ensures crispy, not soggy, pancakes.
2. Mix the Batter
In a large bowl, whisk together:
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Eggs
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Flour
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Baking powder
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Garlic
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Pepper
Fold in the zucchini, cheeses, scallions, and herbs until well combined.
3. Heat the Skillet
In a large non-stick skillet, heat a thin layer of oil over medium heat until shimmering.
4. Cook the Pancakes
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Scoop heaping tablespoons of batter onto the pan.
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Flatten slightly with the back of a spoon.
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Cook for 3–4 minutes per side, until golden and crispy.
Don’t overcrowd the pan—work in batches for best results.
5. Serve and Enjoy
Transfer pancakes to a paper towel-lined plate to drain. Serve warm with:
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Greek yogurt or sour cream
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Lemon wedges
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A side of cucumber salad