Are you still harvesting zucchini? If they are a blessing to you that continues to bless you, there are plenty of delicious ways to use them. 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.
Don't be discouraged that the overabundance of zucchini is falling out of favor with kids; they love these tasty, healthy veggie pancakes! This recipe is very much similar to classic potato pancakes and unbelievably easy to make.
The trick to making pancakes turn out crisp and not soggy is to drain the water out of the grated zucchini before mixing with the other ingredients. Sauté them in oil a couple of minutes per side and voila! Our favorite way to enjoy these vegetable pancakes is with a dollop of sour cream. Enjoy!
Zucchini Pancakes Ingredients
- Homegrown zucchini
- Home eggs
- Homegrown garlic
- Sea salt
- Black ground pepper
- Organic all-purpose flour
Zucchini Pancakes Instructions
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 it) 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.
Zucchini Pancakes Sautéing Instructions
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 a 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 at a lower temperature to ensure they cook thoroughly. Then adjust the heat as desired.
They taste the best hot-warm, so I recommend serving them up immediately after removing from the skillet.
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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.
- 2 small – homegrown zucchini
- 2 small – homegrown garlic
- 1 large – home egg
- 1 tsp. – sea salt (or to taste)
- ⅛ tsp. – freshly ground black pepper
- ½ cup – organic all-purpose flour
- Extra virgin Olive oil for sautéing
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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.
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Using a hand mixer, mix everything together until well combined.
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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.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.
Check out more recipes out homegrown produce HERE.
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Are you grading zucchini on small or large box grater?
Neither. Grate zucchini on star grater. I hope this clarifies a bit more. 🙂