Description
Crispy, delicious zucchini pancakes that are perfect for both adults and kids. These versatile pancakes can be pan-fried or baked for a healthier option.
Ingredients
Scale
- 2 medium zucchini, grated
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup onion, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil for frying
- Optional: 1/4 cup grated mozzarella or cheddar cheese
Instructions
- Grate zucchini and thoroughly drain excess moisture using a clean kitchen towel.
- In a large bowl, combine drained zucchini, eggs, flour, onion, salt, and pepper.
- Heat oil in a large skillet over medium heat.
- Drop spoonfuls of batter into the hot pan and cook for 3-4 minutes per side until golden brown.
- For baked version: Arrange scoops on a parchment-lined baking sheet, brush with oil, and bake at 425°F for 15 minutes, flipping halfway.
Notes
- Can prepare batter up to 2 hours in advance, store covered in refrigerator.
- Ensure vegetables are well-drained to prevent pancakes from falling apart.
- For kid-friendly version, finely grate zucchini and add cheese to the batter.
- Serve with ketchup or ranch dressing for children.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Pan-Fried or Baked
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: zucchini pancakes, vegetable fritters, kid-friendly vegetables, healthy side dish
