Zucchini Pancakes

Zucchini fritters or pancakes as many people call them are a great way to use up extra zucchini, and are easy and quick to prepare. I love this kind of dish and could eat this at lunch a few times a week. Many recipes call for frying the fritters in a lot of oil which is something I avoid as often as I can, so I fry my fritters in a non-stick frying pan that I first spray with a light coating of olive oil. It works great, and certainly makes for a lighter, less fattening fritter. I have made many variations of zucchini fritters over the years, but prefer this recipe best which adds a little baking powder into the batter which I find keeps the fritters light and tender. Use the larger holes on a box grater to grate your zucchini, and then let the grated zucchini sit in a mesh strainer or colander in the sink for 30 minutes to drain off any excess liquid.

To serve my fritters I use fat free Greek yogurt (Fage is my favorite brand) that I season with salt, pepper, and fresh chopped herbs. It tastes so much like sour cream that most folks couldn’t tell the difference, and is much healthier for you. You could also serve these fritters with a spoonful of light, fresh tomato sauce, or serve them simply on their own with some cracked black pepper on top.

 
Why Healthy

  • Instead of frying the pancakes, a non-stick pan is used lightly sprayed with olive oil to help cut calories from fat.
  • Summer squash such as zucchini is a good source of vitamins A, C, as well as fiber.

 

Print

Zucchini Pancakes

Zucchini pancakes are a great way to use of your bounty of garden zucchini.

Yield: Serves 4

Prep Time: 20 mins

Cook Time: 15 mins

Ingredients:

2 Medium Zucchini, Trimmed & Grated & Drained
3 Green Onion (Scallions) Chopped
2 Eggs
Salt & Pepper
6 to 7 Tablespoons All-purpose Flour
1/2 Teaspoon Dried Oregano
3 Tablespoons Finely Chopped Fresh Basil
1 Teaspoon Baking Powder
1/4 Cup Grated Parmesan Cheese
Olive Oil Spray
Yogurt Topping:
1 (6 Ounce) Container Fat Free Greek Yogurt
Salt & Pepper
2 Tablespoons Chopped Fresh Chives
1 Teaspoon Chopped Fresh Thyme

Directions:

Mix together the grated zucchini, onion, eggs, salt, pepper, oregano, basil, cheese, and baking powder into a bowl.
Stir to mix well, then add 6 tablespoons of flour and mix.
Add the additional tablespoon of flour if mixture is still very wet.
Heat a large frying pan sprayed with olive oil spray over medium heat.
Once hot, drop heaping tablespoons of the batter into the pan flattening each slightly wit the back of the spoon.
Cook about 2 minutes on each side or until golden.
Remove to a heated platter and continue to cook the remaining pancakes in the same manner.
Mix together the yogurt topping ingredients.
Serve pancakes warm with yogurt sauce, or sauce of choice.

 

One Response to “Zucchini Noodle “Pasta” with Creamy Avocado Basil Pesto Sauce”

  1. Andrew — April 7, 2016 @ 10:52 am

    Highly enjoyed this meal! Thank you, thank you!
    I will try to make it for my love.

    [Reply]

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