How to Make Zucchini Pancakes

Zucchini pancakes are a sweet and healthy breakfast idea you shouldn’t sleep on. They’re ready in minutes and turn out super thick and fluffy every time!

Make sure you use a high-speed blender or food processor to get the batter nice and smooth. It’s also a good idea to let the zucchini sit for a few minutes before mixing it in. This will help to eliminate any water that may be in the zucchini and prevent it from becoming mushy when it’s incorporated into the recipe.

Shredded zucchini and sliced onions are combined with eggs, flour and cheese for this easy appetizer, side dish or snack. This is one of my favorite ways to use up extra zucchini from the summer.

You can also serve this as a main course for a special meal with your favorite meats and sides. You can even add a bit of Greek yogurt or sour cream on top!

The key to making these tasty pancakes is to grate the zucchini using a box grater or a food processor with the shredding disk. The shredded vegetables will need to be drained to remove as much of the moisture as possible, so it’s a good idea to give them a little time to dry out.

If you’re looking for a new way to use up those zucchini surpluses that are popping up all over your neighborhood, these pancakes are a great choice! They’re so quick to make and go well with a variety of dishes. They are a delicious addition to your weekend brunch menu or can be enjoyed as a light dinner with your favorite sides!

To start, wash and trim the ends off the zucchini. Grate it on the large holes of a box grater or the grating attachment in your food processor. Transfer the shredded zucchini to a colander and sprinkle with salt. Allow to drain for 10 minutes, then pick up handfuls by hand and squeeze out as much of the excess liquid as you can. Place the drained zucchini on paper towels to dry.

After a few minutes, transfer the drained zucchini to a large bowl and stir in the flour, eggs, garlic, cheese, herbs, lemon zest, and pepper. You can also substitute 1 cup of mozzarella or feta cheese for the cheddar.

Finally, fold in the drained zucchini and mix until it’s thoroughly combined. You should have about 3 cups of drained zucchini mixed in with the other ingredients.

You can store this mixture in an airtight container in the refrigerator for up to two days or freeze it for up to three months.

To cook these, preheat a skillet or griddle over medium heat. Once it’s hot, add a little oil to the pan and cook the zucchini fritters on both sides until golden brown.

Once you’ve made your first batch of fritters, repeat the process with any remaining zucchini mixture. These are best eaten fresh, but they can be stored in an airtight container in the freezer for up to three months.

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