Zucchini Pancakes Recipe

Name: Zucchini Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 or 2 small zucchini, grated to make about 1 cup; Salt; 1 egg; 3 tablespoons all-purpose flour; 1 scallion, finely chopped; A few chopped fresh parsley and/or basil leaves; 1 slice prosciutto, torn into small pieces (optional); 2 slim strips red or orange bell pepper, cut into small dice (optional); Light olive oil; Garnish (optional): 3 or 4 squash blossoms

Servings: persons

1 or 2 small zucchini, grated to make about 1 cup
Salt
1 egg
3 tablespoons all-purpose flour
1 scallion, finely chopped
A few chopped fresh parsley and/or basil leaves
1 slice prosciutto, torn into small pieces (optional)
2 slim strips red or orange bell pepper, cut into small dice (optional)
Light olive oil
Garnish (optional): 3 or 4 squash blossoms

1
Spread out the grated zucchini on a towel, and sprinkle salt generously over it.
2
After 5 minutes or so, pat dry to extract some of the juice.
3
Beat the egg lightly in a bowl, and add the grated zucchini, the flour, scallion, and herbs, and the optional prosciutto and pepper pieces.
4
Heat enough oil in a medium skillet to film it generously, and when its hot, gather half the zucchini batter in your hand and plop it into the pan, flattening it slightly with a spatula.
5
Do the same to make a second pancake, and cook them over medium heat.
6
When the pancakes are brown on the bottom, turn and brown the other side.
7
Remove them to a warm plate.
8
If you have a few squash blossoms, fry them in a little butter in the same pan, flattening them with a spatula theyll be done in a few seconds.
9
Toss them on top of the pancakes.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 or 2 small zucchini, grated to make about 1 cup, Salt, 1 egg, 3 tablespoons all-purpose flour, and more.

Yes, Zucchini Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Pancakes

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