Zucchini Pancakes

July 18, 2013
2 Ratings
  • Serves 2
Author Notes

I do not know where this came from, but my mom won us kids over with it back in the day and it has been a staple ever since! —gabsimonelouise

What You'll Need
  • 3 cups grated zucchini (from about 3/4 lb)
  • 1 egg, lightly beaten
  • 1/4 cup yogurt (any kind will do)
  • 1/2 cup grated parmesan or Pecorino Romano
  • 1/4 teaspoon cayenne pepper powder
  • 1/2 cup flour
  • 1 1/2 teaspoons baking powder
  • salt and pepper, to taste
  • olive oil for frying
  1. Place grated zucchini in a colander. Lightly sprinkle with salt and let stand for 20 minutes. After 20 minutes, gently press down on the zucchini to remove any excess liquid.
  2. In a large bowl, combine zucchini, egg, yogurt, cheese, and cayenne. Stir to combine.
  3. Stir flour and baking powder together in a small bowl, then add to zucchini mixture. Add salt and pepper to taste, and combine all ingredients well.
  4. Pour enough olive oil into a skillet to thinly coat the bottom. Place on medium-high heat and fry the pancakes. Flip when golden brown on bottom, after about 4 minutes. Cook on the other side for another 2 minutes, or until golden.

See what other Food52ers are saying.

0 Reviews