Savory Zucchini Pancakes

Oh, how thankful I am for the bountiful zucchini harvest this year! It’s given me the perfect opportunity to play around in the kitchen and come up with something wonderfully nutritious and absolutely delicious for all of you. Today, I’m excited to share a recipe that’s not only a taste sensation but also a beacon for healthy eating. Let me introduce you to Savory Zucchini Pancakes – your new low-carb best friend!

These pancakes are a delightful twist on a traditional favorite, offering a mouth-watering combination of fresh zucchini, aromatic herbs, and just the right amount of cheesy goodness. Perfect for breakfast, lunch, or a light dinner, they’re versatile and sure to please any palate. Let’s get cooking!

Ingredients

• 2 medium zucchinis, grated
• 1/2 teaspoon salt
• 2 large eggs, beaten
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped green onions
• 1 garlic clove, minced
• 1/2 teaspoon black pepper
• Olive oil or butter, for frying

this Recipe

How to Make Savory Zucchini Pancakes

1. Prepare the Zucchini: Place the grated zucchini in a colander, sprinkle with salt, and let it sit for 10 minutes. Squeeze out as much liquid as possible to ensure your pancakes are crispy, not soggy.
2. Mix Ingredients: In a large bowl, combine the drained zucchini, eggs, almond flour, Parmesan, green onions, garlic, and black pepper. Stir until well blended.
3. Heat the Pan: Heat a skillet over medium heat and add a little olive oil or butter.
4. Cook: For each pancake, spoon about 2 tablespoons of the zucchini mixture into the skillet, flattening to form a pancake. Cook for 3-4 minutes on each side or until golden and crispy. Repeat with the remaining mixture.
5. Serve Warm: Enjoy your pancakes hot from the skillet, perhaps with a dollop of sour cream or a sprinkle of fresh herbs!

Helpful Tips

• Drain Well: Removing moisture from the zucchini is key. Don’t rush the draining step; the drier the zucchini, the crispier your pancakes will be.
• Uniform Cooking: Make sure each pancake is roughly the same thickness for even cooking.
• Keep Warm: If serving all at once, keep cooked pancakes warm in an oven set at a low temperature while you finish frying the rest.

Substitutions/Variations

• Flour Choices: If you’re not a fan of almond flour, coconut flour is an excellent substitute, adding a slight sweetness.
• Cheese Options: Feel free to swap out Parmesan with feta or cheddar for a different flavor profile.
• Add-Ins: Consider adding chopped spinach or diced bell peppers to the batter for extra color and nutrition.

Frequently Asked Questions

Can I make these pancakes ahead of time? Absolutely! Cook them as directed, allow them to cool, and then store them in the refrigerator. Reheat in a skillet or oven when ready to serve.

Are these pancakes keto-friendly? Yes! With almond flour and no sugary ingredients, these pancakes are perfect for a keto diet.

Storage Instructions

Store leftover zucchini pancakes in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to a month; just thaw and reheat in a warm oven.

More Relevant Recipes

If you enjoyed these zucchini pancakes, you might also love exploring more unique and flavorful dishes. Check out these delicious recipes:

• Greek 7-Layer Dip
• Chicken Parmesan Casserole

Thank you for joining me in creating these scrumptious Savory Zucchini Pancakes! It’s recipes like these that remind us how delicious and rewarding healthy eating can be. Keep experimenting and enjoying the process—happy cooking!

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