Description

These savory zucchini pancakes are a delightful way to enjoy summer’s bounty, with a crispy exterior and a tender, flavorful interior, perfect for breakfast or a light snack.

Ingredients

Units Scale

3 medium zucchini, about 4 cups (500 g) grated
2 corn cobs, kernels removed (optional)
4 tablespoons onion, finely chopped
3 large eggs
1/2 cup (50 g) flour
2 teaspoons baking powder
Salt and pepper to taste
1 tablespoon oil for cooking
1 teaspoon butter for cooking
Chopped chives for garnish
Sour cream or plain yogurt for serving

Instructions

Grate the zucchini and place it in a large bowl. If using, remove the kernels from the corn cobs and add them to the bowl.
Add the finely chopped onion to the zucchini and corn mixture.
In a separate bowl, beat the eggs and then mix them into the vegetable mixture.
In another bowl, mix the flour, baking powder, salt, and pepper. Add this dry mixture to the vegetable mixture and combine thoroughly.
Heat a large skillet over medium heat and add 1 tablespoon of oil and 1 teaspoon of butter.
Once the butter has melted and the pan is hot, drop spoonfuls of the batter into the skillet, flattening them slightly with the back of the spoon.
Cook the pancakes for about 3-4 minutes on each side, or until golden brown and cooked through.
Remove from the skillet and drain on paper towels. Repeat with the remaining batter, adding more oil and butter to the pan as needed.
Serve warm with sour cream or plain yogurt and a sprinkle of chopped chives.

Notes

Medium zucchini are typically 6 to 8 inches long. If your zucchini are larger, adjust the quantity accordingly. These pancakes can be stored in the refrigerator and reheated in a toaster for a quick snack. Consider adding chopped red pepper for extra flavor and color.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 150
Sugar: 3
Sodium: 150
Fat: 7
Carbohydrates: 18
Fiber: 2
Protein: 6
Cholesterol: 95