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Squash pancakes

Zucchini Pancakes

Hearty, tender, and absolutely delicious zucchini pancakes! This recipe has been in our family for years—it came from an old TV cooking segment, where the host mentioned he'd been a vegetarian for a long time and made his zucchini pancakes without any eggs at all. I'm not quite up to that, so I still add the eggs.

Daria ☼

Recipe author

Composition / ingredients

Servings:

Zucchini (young)

Eggs

Flour

100

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 3 g

Fats 13 % 2 g

Carbohydrates 67 % 10 g

69 kcal

GI: 40 / 0 / 60

Cooking method

Cooking time: 35 min

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Use young, tender zucchini. They're delicate enough that I don't even bother peeling them, though peeling is fine if you prefer. Grate them on the coarse side of a box grater. You could run them through a food processor, but the texture comes out a little odd, so a grater really is best. Just make sure there aren't any big seeds. Take a look at how much liquid the zucchini releases; if it seems like too much, drain some off (entirely up to you). Add a couple of eggs, season with salt, and mix well. Stir in the flour a little at a time until the batter reaches the consistency of thick sour cream. I like to add a bit of crushed garlic; if that sounds too bold, stir in some chopped fresh herbs instead—it looks wonderfully colorful. My kids call them "green food," but they can't get enough of them. Fry in vegetable oil over medium heat on both sides until a crispy crust forms. Drop the batter onto the skillet by the tablespoon, and serve with sour cream.