Description
Crispy zucchini pancakes made with fresh zucchini, sweet onion, eggs, flour, and simple seasonings.
Ingredients
Scale
- 2 pounds zucchini, grated
- 1 large sweet onion, grated
- 2 extra-large eggs
- 6 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
Instructions
- Grate zucchini and onion.
- Squeeze out excess moisture.
- Combine vegetables with eggs, flour, baking powder, salt, and pepper.
- Heat oil in a skillet over medium-high heat.
- Drop spoonfuls of batter into skillet and flatten slightly.
- Cook 2 to 3 minutes per side until golden brown.
- Drain on paper towels and serve immediately.
Notes
- Remove as much moisture as possible from the zucchini.
- Serve immediately for maximum crispness.
- Optional Parmesan and herbs add extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 4
- Sodium: 420
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 6
- Cholesterol: 62