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Olivia

Zucchini Pancakes with Parsley

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Zucchini pancakes with parsley cooked until golden and tender. A quick, flavorful Let’s Veg recipe perfect for easy lunches or sides.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer, Side Dish, Snack
Cuisine: Mediterranean
Calories: 80
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 medium zucchini grated
  • ½ tsp salt for draining zucchini
  • 2 eggs
  • ¼ cup all-purpose flour or chickpea flour
  • 2 tbsp fresh parsley finely chopped
  • 1 clove garlic minced
  • Black pepper to taste
  • Olive oil for frying

Equipment

Frying Pan
Frying Pan
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Frying Pan

Cooking Instructions
 

  1. Place grated zucchini in a colander, sprinkle with salt, and let sit for 10 minutes.
  2. Squeeze out as much liquid as possible from the zucchini.
  3. Transfer zucchini to a bowl and add eggs, flour, parsley, garlic, and black pepper.
  4. Mix until just combined.
  5. Heat a thin layer of olive oil in a skillet over medium heat.
  6. Drop spoonfuls of batter into the pan and flatten gently.
  7. Cook for 3-4 minutes per side, until golden and crisp.
  8. Serve warm.

Nutrition

Calories: 80kcalCarbohydrates: 10gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 83mgSodium: 84mgPotassium: 318mgFiber: 1gSugar: 3gVitamin A: 484IUVitamin C: 20mgCalcium: 34mgIron: 1mg

Notes

Serve with yogurt, sour cream, or lemon
Drain zucchini well for crisp pancakes
Works well as a make-ahead batter

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