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.
Start with the Vegetable Cooking Guide:
https://letsveg.com/vegetable-cooking-guide
Video
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