Zucchini Pancakes
Zucchini Pancakes are crispy on the edges, tender in the middle, and ready in less than 30 minutes. Made with shredded zucchini, fresh dill and scallions, they're an easy way to use up garden zucchini for breakfast or brunch.
Servings: 4
Ingredients
- 2 medium zucchini
- 2 scallions
- 3 eggs
- 2 tablespoons fresh chopped dill
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- Avocado oil for frying
- Sour cream and extra fresh dill for serving optional
Instructions
- Cut off ends of two medium zucchini and shred with a box grater. Use your hands to squeeze as much liquid out of the zucchini as you can, and put zucchini shreds into a medium bowl. You should have about 2½ to 3 cups of packed zucchini.
- Thin slice 2 scallions and add to the zucchini. Add all purpose flour, baking powder, garlic powder, kosher salt and black pepper into the bowl. Stir to combine.
- Crack eggs into the side of the bowl and whisk into the zucchini mixture. Stir in fresh, chopped dill.
- Heat a few tablespoons of avocado oil in a heated skillet. Once hot, use a ⅓ cup measuring cup to scoop batter into the skillet.
- Cook for about 3 to 4 minutes on each side until browned, careful not to burn. Recipe will make 6 to 8 pancakes.
- Serve with sour cream and a sprinkle of fresh dill.
Notes
- Squeeze the zucchini as dry as you can. You can use a cheese cloth, if you can't get enough water out with your hands. This is the difference between crispy pancakes and soggy ones. A clean kitchen towel works better than a colander alone.
- Batter can be mixed up to a day ahead and stored covered in the fridge; give it a quick stir before frying.
- Have extra zucchini on hand? Put it to use in my Zucchini Quiche.