These Zucchini Pancakes are light, fluffy, and packed with nutrition. They’re quick to make and perfect as a snack, appetizer, or even a light meal. With a touch of rice flour for crispiness and wheat flour for structure, they are a balanced and delicious dish.
Preparation Time
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Ingredients
- 300 g zucchini, grated
- 3 eggs
- 50 g rice flour (1/3 cup)
- 50 g wheat flour (1/3 cup)
- 200 ml milk (3/4 cup)
- Oil, for frying
Instructions
Prepare the Zucchini:
- Grate the zucchini and squeeze out excess liquid using a clean kitchen towel or by pressing with your hands.
Make the Batter:
- In a large bowl, whisk the eggs until light and frothy.
- Add the rice flour, wheat flour, and milk to the eggs. Mix until smooth and lump-free.
- Fold in the grated zucchini and stir until well combined.
Cook the Pancakes:
- Heat a non-stick skillet or frying pan over medium heat and add a small amount of oil.
- Pour a ladleful of the batter into the pan, spreading it into a circle about 4–5 inches in diameter.
- Cook for 2–3 minutes on each side, or until golden brown and fully cooked through.
- Repeat with the remaining batter, adding more oil to the pan as needed.
Serve:
- Serve warm with a dollop of sour cream, yogurt, or your favorite dipping sauce.
5 Serving Suggestions
- Serve with a fresh herb yogurt dip.
- Pair with a side salad for a light meal.
- Top with smoked salmon and cream cheese for a gourmet touch.
- Serve with a poached egg on top for a breakfast twist.
- Drizzle with sweet chili sauce for a spicy kick.
Cooking Tips
- Ensure the zucchini is well-drained to avoid watery batter.
- For a gluten-free version, replace wheat flour with more rice flour or almond flour.
- Add grated cheese or chopped herbs for extra flavor.
Nutritional Benefits
- Zucchini: Low in calories, rich in fiber, and high in vitamins C and A.
- Eggs: A great source of protein and essential nutrients.
- Rice Flour: Adds lightness and is naturally gluten-free.
Dietary Information
- Vegetarian-friendly.
- Can be made gluten-free by substituting wheat flour.
Nutritional Facts (Per Pancake – Makes 8)
- Calories: 110
- Protein: 4 g
- Carbohydrates: 10 g
- Fat: 6 g
- Fiber: 1 g
- Sugar: 2 g
Why You’ll Love This Recipe
- Easy to make with simple ingredients.
- Perfect for meal prep and reheating.
- Versatile and can be customized with additional spices or toppings.
- A nutritious way to incorporate more vegetables into your diet.
Conclusion
These Zucchini Pancakes are a versatile, wholesome dish that’s sure to become a family favorite. Whether you’re looking for a quick snack or a light meal, these pancakes deliver on both taste and nutrition.
Frequently Asked Questions
- Can I use other vegetables? Yes, grated carrots, spinach, or sweet potatoes work well.
- How do I store leftovers? Store in an airtight container in the fridge for up to 3 days.
- Can I freeze them? Yes, freeze in a single layer, then transfer to a freezer bag. Reheat in a skillet or oven.
- What can I substitute for rice flour? Use cornstarch or all-purpose flour as an alternative.
- Can I make them dairy-free? Yes, use almond milk or oat milk instead of regular milk.
- How do I prevent sticking? Ensure your pan is hot and well-oiled before adding the batter.
- Can I make them in an air fryer? Yes, cook at 180°C (360°F) for 8–10 minutes, flipping halfway through.
- What’s the best dipping sauce? Sour cream, tzatziki, or garlic mayo pair well.
- How can I add more flavor? Add chopped dill, parsley, or grated Parmesan cheese.
- Are they suitable for kids? Absolutely! They’re soft, nutritious, and kid-friendly.