Description
These zucchini pancakes, reminiscent of potato latkes, are a savory appetizer made with shredded zucchini and buckwheat, perfect with a dollop of horseradish sour cream.
Ingredients
Units
Scale
- 2-3 whole zucchinis, shredded (4 cups total)
- 1/4 cup (60 ml) red onion, shredded
- 1 egg
- 1/4 cup (60 ml) flour or buckwheat
- 1/4 tsp baking soda
- 1/4 tsp garlic powder
- 1/4 cup (60 ml) grated parmesan cheese
- Salt, to taste
- Oil, for frying
- Sour cream, for serving
- Horseradish, for serving
Instructions
- Using a thin dish towel, add the grated zucchini and red onion. Wring out all water until you have a very dry mixture.
- In a large bowl, combine the dry zucchini and red onion with the egg, flour or buckwheat, baking soda, garlic powder, parmesan cheese, and salt. Mix until well combined.
- Heat oil in a large skillet over medium heat.
- Scoop about 2 tbsp of the mixture for each pancake and place it in the skillet. Flatten slightly with a spatula.
- Fry for about 2-3 minutes on each side, or until golden brown and crispy.
- Remove from the skillet and drain on paper towels.
- Serve warm with a dollop of sour cream mixed with a dash of horseradish.
Notes
- Make sure to wring out as much water as possible from the zucchini to ensure crispy pancakes.
- You can substitute buckwheat with regular flour if preferred.
- Serve immediately for the best texture.
- Leftovers can be stored in the refrigerator and reheated in a skillet to retain crispiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 80
- Sugar: 2
- Sodium: 150
- Fat: 4
- Carbohydrates: 8
- Fiber: 1
- Protein: 4
- Cholesterol: 30