Zucchini Pancakes

Zucchini are by far one of my favorite vegetables. During the summer, when they are in season, I like to take advantage of them and do all sorts of recipes. This time I prepared salted zucchini pancakes , which are perfect for a snack, but they also can be served as a lunch or a light dinner. 

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For these zucchini pancakes you need only a few ingredients, it is a very easy and quick recipe to make and they are very tasty. These zucchini pancakes are crispy on the outside and soft inside, nourishing and healthy because they are quite low in calories.

It’s a recipe that everyone will love it. They can be eaten at any of the three main meals of the day, but also as a snack. You can even pack them and take them school, college or job.

I like to eat them with plain yoghurt or with a refreshing tzatziki sauce, which together goes really well. You really have to try them.

Let’s see the recipe for these zucchini pancakes!
INGREDIENTS  (for 10 pancakes)
2 medium zucchini
2 eggs
150-200 gr. all purpose flour
1 teaspoon of baking powder
green onions and dill (to taste)
salt & pepper (to taste)

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Wash and grate the zucchini, put them in a strainer with a little salt and leave them for 10-15 minutes. After 15 minutes, squeeze excess water from zucchini as much as you can. The better you squeeze the zucchini, the less flour you will need to add to the batter.

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Meanwhile chop the dill, the green onions and beat 2 eggs. Put the sqeezed zucchini in a large bowl, then add the remaining ingredients and mix well.

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Put a little olive oil in a frying pan, take with a spoon a bit of the zucchini batter, put it in the trying pan and form small pancakes. Fry them for 2-3 minutes on low heat on both sides.

Put the pancakes on a kitchen napkin to draw away exes oil.

Serve them hot with sour cream, greek yogurt or simple just like that.

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Nicoleta 🙂

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