These savory zucchini pancakes are perfect for a light breakfast or a delicious appetizer. Easy to make and packed with flavor, they are a great way to use up fresh zucchini.
Ingredients
- 2 cups zucchini grated
- 1/2 cup all-purpose flour
- 2 pieces eggs beaten
- 1/4 cup Parmesan cheese grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1/4 cup green onions chopped
- 2 tablespoons olive oil for frying
Instructions
- Place grated zucchini in a colander, sprinkle with salt, and let drain for 10 minutes. Squeeze out excess moisture.
- In a large bowl, mix zucchini, flour, eggs, Parmesan cheese, black pepper, and green onions until well combined.
- Heat olive oil in a skillet over medium heat. Drop spoonfuls of zucchini mixture into the skillet and flatten slightly to form pancakes.
- Cook for 3-4 minutes on each side until golden brown. Repeat with remaining zucchini mixture.
- Serve warm, garnished with additional Parmesan or green onions if desired.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 10gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 350mgPotassium: 220mgFiber: 1gSugar: 2gVitamin A: 6IUVitamin C: 15mgCalcium: 8mgIron: 5mg