Zucchini and Cheese Pancakes are a savory, crispy, and cheesy delight that’s perfect for breakfast, lunch, or a light dinner. Packed with the freshness of zucchini and the richness of cheese, these pancakes are quick to make and a great way to incorporate vegetables into your meal. Serve them as a standalone dish or pair them with a dip for added flavor.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients
- Zucchini: 2 medium (about 2 cups), grated
- Cheese (Cheddar, Parmesan, or Mozzarella): ½ cup, grated
- Eggs: 2 large
- All-Purpose Flour: ½ cup (65 g)
- Salt: ½ teaspoon
- Black Pepper: ¼ teaspoon
- Garlic Powder (optional): ¼ teaspoon
- Milk: ¼ cup (60 ml)
- Vegetable Oil or Butter: For frying
Directions
- Prepare the Zucchini:
- Grate the zucchini and place it in a colander. Sprinkle with a pinch of salt and let it sit for 10 minutes.
- Squeeze out the excess water using your hands or a clean kitchen towel.
- Mix the Batter:
- In a large bowl, whisk together the eggs, milk, flour, salt, black pepper, and garlic powder (if using) until smooth.
- Stir in the grated zucchini and cheese until well combined.
- Cook the Pancakes:
- Heat a non-stick skillet over medium heat and add a small amount of oil or butter.
- Scoop about ¼ cup of batter into the skillet for each pancake. Spread it out slightly with the back of a spoon.
- Cook for 2-3 minutes per side, or until golden brown and crispy. Repeat with the remaining batter.
- Serve:
- Serve the pancakes hot with your favorite dipping sauce or toppings.
5 Serving Suggestions
- Top with a dollop of sour cream or Greek yogurt and fresh chives.
- Serve with a side of marinara sauce for dipping.
- Pair with a fresh green salad for a light meal.
- Add a poached or fried egg on top for a hearty breakfast.
- Enjoy with a drizzle of hot sauce for a spicy kick.
5 Cooking Tips
- Ensure the zucchini is well-drained to prevent the batter from becoming too watery.
- Use a non-stick skillet or well-seasoned cast iron pan for easier flipping.
- Mix in fresh herbs like parsley, dill, or basil for added flavor.
- Adjust the thickness of the batter by adding more milk if needed.
- Cook over medium heat to ensure the pancakes cook evenly without burning.
Nutritional Benefits
- Zucchini: Low in calories and high in vitamins A and C, potassium, and fiber.
- Cheese: Provides calcium, protein, and flavor.
- Eggs: Rich in high-quality protein and essential nutrients like choline.
Dietary Information
- Vegetarian: Yes
- Gluten-Free: No (use gluten-free flour for a gluten-free option)
- Dairy-Free: No (use dairy-free cheese for a dairy-free version)
Nutritional Facts (Per Serving)
- Calories: 180 kcal
- Protein: 8g
- Fat: 10g
- Carbohydrates: 14g
- Fiber: 2g
- Sugar: 2g
Storage
- Refrigeration: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze cooked pancakes in a single layer on a baking sheet, then transfer to a freezer-safe bag. Reheat directly from frozen in a skillet or oven.
- Reheating: Warm in a skillet over medium heat or in the oven at 180°C (350°F) for 5-7 minutes.
Why You’ll Love This Recipe
- Quick and easy to prepare with simple ingredients.
- Crispy, golden exterior with a cheesy, flavorful interior.
- Perfect for any time of the day, from breakfast to dinner.
- A creative way to use up extra zucchini.
- Customizable with different cheeses and seasonings.
Conclusion
Zucchini and Cheese Pancakes are a savory treat that’s easy to make and full of flavor. The combination of fresh zucchini and melted cheese creates a dish that’s crispy on the outside and tender on the inside. Serve them hot with your favorite accompaniments and enjoy a delicious and versatile recipe that’s sure to become a household favorite!
10 Frequently Asked Questions
- Can I use frozen zucchini? Yes, but thaw and squeeze out all the excess water before using.
- What other cheeses can I use? Feta, Gruyere, or a mix of cheeses work well.
- Can I bake these instead of frying? Yes, bake at 200°C (400°F) on a parchment-lined baking sheet for 15-20 minutes, flipping halfway through.
- Can I add other vegetables? Yes, grated carrots, corn, or spinach are great additions.
- How do I prevent the pancakes from falling apart? Ensure the zucchini is well-drained and the batter isn’t too thin.
- Can I make these vegan? Replace eggs with flax eggs and use dairy-free cheese.
- What dips go well with these pancakes? Sour cream, tzatziki, or a garlic aioli are great options.
- Can I prepare the batter ahead of time? Yes, store the batter in the refrigerator for up to 12 hours before cooking.
- Can I freeze the uncooked batter? It’s better to freeze cooked pancakes as the batter may become watery when thawed.
- What’s the best way to reheat these pancakes? Reheat in a skillet or oven to restore their crispiness.
Enjoy these golden, cheesy zucchini pancakes for a comforting and delicious meal! 🥒🧀✨