These Zucchini Pancakes are a wonderful way to enjoy the abundance of your garden-fresh zucchinis. They are golden and crisp on the outside and soft and moist on the inside. The addition of fresh homegrown garlic adds a savory, robust kick. There's so much flavor in these pancakes, you just can't stop enjoying them.
Rinse two large zucchinis. Grate them using a box grater. Transfer grated zucchini into a strainer to drain the excess juice.
Discard the juice (if you have no other use for and transfer the drained grated zucchini back into the bowl. Add the rest of the ingredients: egg, flour, salt, black pepper.
Using a hand mixer, mix everything together until well combined.
Heat a skillet to medium-low temperature. Place a heaping tablespoon of zucchini pancake mix in four separate circles and sauté them for about 3 minutes per side or until golden brown in color.
P.S. The mix is not like regular pancake mix and will not sponge up like you may be used to, which is fine. So, for peace of mind, I prefer sautéing these pancakes for a slightly longer period of time on a lower temperature to ensure they cook thoroughly. Then adjust the heat as desired.
They taste best hot-warm, so I recommend serving them up immediately after removing from the skillet.