Zucchini Pancakes

by BC Farms & Food  -  Permalink
August 19, 2018


These savoury zucchini pancakes will not last long! Flavoured with sweet onions, hot out of the pan, they make a delicious side dish for meat or pasta, or a light vegetarian meal. Zucchini pancakes freeze well and are a great way to preserve an overabundance of summer squash.

zuchinni pancakes recipe from BC Farms & Food

Zuchinni pancakes are delicious hot off the griddle, topped with parmesan cheese.

Makes 16-18 small pancakes

1/2 small sweet onion
virgin olive oil for frying
2 cups zucchini or summer squash, shredded and unpeeled
2 tablespoons chopped fresh parsley
black pepper
1 egg
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 cup milk or water (or more as needed to thin the batter)
shredded parmesan cheese for sprinkling

Chop the onion and sauté it in a small amount of oil until translucent, but not browned. Wash and grate the zucchini (or mixed summer squash) and place it in a bowl. Stir in parsley, salt, pepper, sautéed onion, egg, flour and baking powder, and let the mixture set for about 15 minutes. Stir milk (or water) into the batter as needed for consistency.

Coat the bottom of a skillet with olive oil and heat until hot, but not smoking. Use a tablespoon to drop the batter into the frying pan to make small pancakes. Cook about 2 minutes, until bubbles form on the top and the bottom is golden. Flip the pancakes and cook about 1 minute more until the second side is golden brown and the pancakes are cooked through. Serve hot, topped with shredded parmesan cheese.

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