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These zucchini pancakes turn out crunchy outside but soft inside, and they've been my go-to trick for dealing with too many garden veggies each summer. Everyone gobbles these tasty bites up fast - even folks who normally turn their nose up at zucchini!
I whipped these up the first time when zucchini took over my garden one year and I needed new ideas for using it all up. Now my kids ask for them all year long, not just when zucchini plants are going crazy.
Essential Ingredients
- 2 cups grated zucchini: Our main ingredient brings moisture and gentle flavor. Pick firm, medium zucchini that won't have too many seeds
- 2 large eggs: These hold everything together and build the foundation. They work better when not cold from the fridge
- 2 tablespoons chopped green onion: Gives a light oniony taste that works really well with zucchini
- 1/2 cup all-purpose flour: Creates body and soaks up extra wetness
- 1/4 cup grated Parmesan cheese: Adds rich flavor and helps make those super crispy edges
- 1/2 teaspoon baking powder: Makes the pancakes a bit fluffier and more tender
- 1/2 teaspoon salt: Brings out all the tastes. Try sea salt if you have it
- 1 pinch dried oregano: Adds a touch of Italian flavor that goes great with zucchini
- 1/4 cup vegetable oil: For cooking till golden brown. Use something that doesn't have strong flavor
Simple Cooking Method
- Dry Your Zucchini:
- Pat grated zucchini thoroughly with paper towels to get rid of water. This step is super important for crispy pancakes. I usually press down hard and sometimes swap out the paper towels until they don't get very wet anymore.
- Combine Wet Stuff:
- In a big bowl, mix the dried zucchini with eggs and green onions. Stir everything together well. The eggs will coat all the zucchini bits, getting them ready for the dry ingredients.
- Mix Dry Stuff:
- In another bowl, stir together flour, Parmesan, baking powder, salt, and oregano until they're all mixed up. This makes sure the pancakes rise evenly and taste good throughout.
- Make Your Batter:
- Pour the flour mixture into the zucchini bowl and stir just until everything comes together. Don't mix too much or the pancakes might get tough. The batter should look chunky and pretty thick.
- Cook First Side:
- Get the oil hot in a big pan over medium-high heat until it shimmers but isn't smoking. Drop spoonfuls of batter (about 2 tablespoons each) into the hot oil and flatten them a bit with your spoon. Cook until edges look set and golden, about 2-3 minutes.
- Cook Second Side:
- Flip each pancake carefully and cook another 2-3 minutes until this side gets golden and crispy too. The middle should be cooked but still soft.
- Finish Up:
- Move cooked pancakes to a plate lined with paper towels to soak up extra oil. Eat them while they're still warm for best taste and feel, maybe with some sour cream on top.
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Parmesan cheese really makes these pancakes special. I tried making them once when I was out of it, and while they weren't bad, they didn't have that amazing savory flavor or those crunchy golden edges that make everyone take seconds or thirds.
Keeping and Planning Ahead
These zucchini bites keep really well, so you can make them ahead of time. After they cool down completely, stack them with parchment paper between layers in a sealed container. They'll stay good in the fridge for about 3 days. For longer storage, lay them flat on a baking sheet until they're frozen solid, then put them in a freezer bag for up to 3 months.
When you want to warm them up, put them on a baking sheet in a 375°F oven for around 10 minutes if they were in the fridge, or 15 minutes if frozen. Don't use the microwave if you want them crispy again – it'll just make them soft and soggy.
Fun Twists to Try
The basic recipe works great as is, but you can switch things up based on what you like or what's in your kitchen. Try adding 1/4 cup corn for some sweetness and crunch, use feta instead of Parmesan for a tangy taste, or throw in some fresh chopped herbs like dill, basil, or parsley. If you want some heat, add a tiny bit of red pepper flakes or some finely chopped jalapeño.
Ways to Enjoy Them
These pancakes work for all sorts of meals. Have them for a light lunch with a simple green salad, serve them as finger food at your next party, or eat them for breakfast topped with an egg. For a bigger meal, serve them alongside some grilled chicken or fish.
They taste great with sour cream, Greek yogurt, or a light cucumber sauce. For fancy occasions, top them with smoked salmon and a tiny bit of crème fraîche to make appetizers that will wow your friends.
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Frequently Asked Questions
- → What’s the best way to prep zucchini for fritters?
Shred it finely and then press out the moisture using paper towels or a clean cloth. This keeps your fritters from being soggy.
- → What can I pair with these fritters?
Add some sour cream or plain yogurt for a creamy topping. Fresh herbs or a sprinkle of Parmesan also work great.
- → Can I make these fritters without gluten?
Absolutely! Swap out all-purpose flour with a gluten-free blend, but double-check that all your other ingredients are gluten-free too.
- → Is oven-baking an option for fritters?
Sure, place them on a greased sheet and bake at 375°F (190°C) for roughly 15 minutes. Flip midway to ensure even browning.
- → How should I store these fritters?
Once cooled, seal them in an airtight container and pop them in the fridge for up to 3 days. Warm them up on the stove or in a toaster oven for best results.
- → Can I freeze leftover fritters?
Yes! Lay them flat on a sheet to freeze first. After that, store them in a freezer-safe bag or box. Reheat straight from the freezer in your oven or skillet.