Zucchini is overrunning farmer’s markets and grocery stores right now, as it does every summer. While some people get tired of eating the season’s most abundant crop, I love to shred it up and find new ways to incorporate it into my everyday cooking.
Fritters. Mac ‘n’ cheese. Quiche. Bread. Shakshuka. Now these Zucchini Pancakes.
I find the fruit (technically, it’s a fruit … even though most of us consider it a vegetable) to be a healthy add-in for so many preparations, and it’s so affordable given the abundance of zucchini available right now.
The vegetable is 90 percent water, so it’s good to add the extra hydration to your diet – even though I generally start recipes by shredding and squeezing out as much of that natural hydration as possible. That’s exactly what I did for these Zucchini Pancakes, which are filled with fresh herb flavors and pair well with a dollop of sour cream.
Zucchini is also packed with potassium, known to contribute to healthy digestion and loaded with dozens of other health benefits. So, these pancakes are not only damn delicious … they are also damn good for you.
- 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)
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.