Zucchini pancakes with cheese are a savory and delicious dish that brings together the mild taste of zucchini with the richness of melted cheese and a crispy, golden exterior. These pancakes are an excellent way to use up extra zucchini, and they make a perfect side dish, snack, or even a main course. With the added flavor of garlic powder and the option to use different types of cheese like cheddar, parmesan, or mozzarella, these pancakes are customizable to suit your taste. Easy to prepare and fun to cook, these pancakes are sure to become a family favorite!
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 20-22 minutes
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. This process helps to draw out excess moisture from the zucchini.
- After 10 minutes, squeeze out the excess water from the zucchini using your hands or a clean kitchen towel. This will help the pancakes hold together better.
-
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 grated cheese until well combined, making sure all the ingredients are evenly distributed.
-
Cook the Pancakes:
- Heat a non-stick skillet over medium heat and add a small amount of vegetable oil or butter to coat the bottom of the pan.
- Scoop about ¼ cup of batter into the skillet for each pancake. Use the back of a spoon to spread the batter slightly into a round shape.
- Cook each pancake for 2-3 minutes per side, or until golden brown and crispy. Flip carefully using a spatula to ensure they stay intact. Repeat with the remaining batter.
-
Serve:
- Serve the pancakes hot with your favorite dipping sauce or toppings, such as sour cream, Greek yogurt, or fresh herbs.
Serving Suggestions
- Top the pancakes with a dollop of sour cream or Greek yogurt and a sprinkle of fresh chives for a delicious and refreshing contrast.
- Serve alongside a fresh green salad to balance the richness of the pancakes.
- These pancakes also pair well with a variety of sauces such as salsa, tzatziki, or even a drizzle of honey for a sweet-savory twist.
- Enjoy as a light snack or serve them as a side dish to grilled meats or roasted vegetables.
Cooking Tips
- Moisture Control: Be sure to squeeze out as much water as possible from the zucchini to prevent the pancakes from becoming too soggy.
- Adjust Seasonings: If you prefer a stronger flavor, you can increase the amount of garlic powder or add other seasonings like paprika or onion powder.
- Perfect Texture: If the batter is too thick, add a little more milk to loosen it up. If it’s too runny, add a bit more flour to achieve the right consistency.
Nutritional Benefits
- High in Fiber: Zucchini is a great source of dietary fiber, which helps to improve digestion and maintain a healthy weight.
- Protein-Rich: The eggs and cheese provide a solid amount of protein, which is essential for muscle repair and keeping you full longer.
- Low-Calorie: These zucchini pancakes are relatively low in calories, making them a great option for a healthy meal or snack.
Dietary Information
- Vegetarian: Yes, this dish is suitable for vegetarians.
- Gluten-Free Option: To make these pancakes gluten-free, substitute the all-purpose flour with a gluten-free flour blend or rice flour.
- Low-Carb Option: For a low-carb version, you can use almond flour or coconut flour in place of the all-purpose flour.
Storage Leftover zucchini pancakes can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply place them in a hot skillet for a few minutes per side or microwave them for 30-60 seconds.
Conclusion These zucchini pancakes with cheese are a great way to enjoy a healthy, savory dish that is packed with flavor and nutrients. They’re quick and easy to make, and you can adjust the ingredients and seasonings to suit your preferences. Whether you’re serving them for breakfast, lunch, or dinner, they’re sure to be a hit with family and friends.
Frequently Asked Questions
-
Can I use a different vegetable instead of zucchini? Yes, you can substitute zucchini with grated carrots, sweet potatoes, or even cauliflower for a different flavor and texture.
-
Can I make the batter ahead of time? Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a good stir before cooking.
-
Can I bake these pancakes instead of frying them? Yes, you can bake these pancakes at 375°F (190°C) on a parchment-lined baking sheet for about 15-20 minutes, flipping halfway through to ensure they cook evenly.
-
How do I make the pancakes crispier? For crispier pancakes, increase the amount of oil or butter when frying, and cook them on medium heat until they are golden and crispy.
-
Can I freeze the pancakes? Yes, these pancakes freeze well. Allow them to cool, then place them in a single layer on a baking sheet in the freezer. Once frozen, transfer them to a freezer bag for up to 1 month. Reheat in the oven or skillet when ready to serve.
-
Can I use egg substitutes for this recipe? Yes, you can use flaxseed meal or chia seeds mixed with water as an egg substitute for a vegan version.
-
Can I add more spices to the batter? Yes, you can add spices like paprika, onion powder, or cumin for extra flavor. Adjust the seasoning to your taste.
-
Are these pancakes suitable for a low-carb diet? Yes, if you use almond flour or coconut flour as a substitute for all-purpose flour, these pancakes can be suitable for a low-carb or keto diet.
-
How do I prevent the pancakes from falling apart? Make sure to squeeze out the moisture from the zucchini, and cook the pancakes on medium heat to ensure they cook through without breaking apart.
-
Can I add a protein to the pancakes? Yes, you can add cooked bacon, sausage, or ground chicken to the batter for a more protein-rich option