Zucchini pancakes are light, savory, and quietly satisfying. Grated zucchini cooks into tender, golden patties, while fresh parsley keeps everything bright. They’re perfect as a snack, a side, or a simple meal meant to be eaten hot, straight from the pan.
This is Let’s Veg cooking that turns everyday vegetables into something special.
Zucchini Pancakes with Parsley
Zucchini pancakes with parsley cooked until golden and tender. A quick, flavorful Let’s Veg recipe perfect for easy lunches or sides.
Ingredients
Equipment
Frying Pan
Cooking Instructions
- Place grated zucchini in a colander, sprinkle with salt, and let sit for 10 minutes.
- Squeeze out as much liquid as possible from the zucchini.
- Transfer zucchini to a bowl and add eggs, flour, parsley, garlic, and black pepper.
- Mix until just combined.
- Heat a thin layer of olive oil in a skillet over medium heat.
- Drop spoonfuls of batter into the pan and flatten gently.
- Cook for 3-4 minutes per side, until golden and crisp.
- Serve warm.
Nutrition
Notes
Serve with yogurt, sour cream, or lemon
Drain zucchini well for crisp pancakes
Works well as a make-ahead batter