Zucchini Pancakes
Crispy on the edges and tender inside, these easy zucchini pancakes are perfect for brunch or a light breakfast. Made with fresh zucchini and pantry staples, these come together in almost no time!
Servings: 2
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.