Healthy Zucchini Pancakes
Crispy on the outside, tender on the inside, these zucchini pancakes combine fresh squash, feta, herbs, and a hint of lemon. Quick to prepare and rich in protein and fiber, they’re perfect for breakfast, lunch, or a light dinner. Serve warm or at room temperature for a satisfying, healthy dish.
Equipment
- 1 large box grater
- 1-Colander
- 1 medium bowl
- 1 fork or whisk
- 1 flexible spatula
- 1 large nonstick or cast-iron skillet
- Measuring Cups and Spoons
- Lemon zester or fine grater
Ingredients
- 12 ounces zucchini or summer squash 1 large or 2 small
- 1 ½ teaspoons kosher salt plus more for sprinkling
- 2 large eggs
- 1 medium lemon
- 2 medium scallions
- 6 sprigs fresh parsley or dill or a mix
- 1 sprig fresh mint optional
- 2 ½ ounces feta cheese crumbled (about 1/2 cup)
- Freshly ground black pepper to taste
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- 3 tablespoons olive oil divided
Instructions
- Prepare the Zucchini: Wash and dry the zucchini or summer squash thoroughly. Trim off both ends, then shred the zucchini using the large holes of a box grater directly into a colander. Sprinkle ½ teaspoon of kosher salt over the shredded zucchini and toss gently to combine. Let the zucchini sit for at least 15 minutes. This step is essential to draw out excess moisture, which ensures the pancakes will be golden and crispy rather than soggy.
- Mix the Egg Base: In a medium bowl, crack two large eggs and beat them with a fork or whisk until smooth and slightly frothy. The eggs serve as a binding agent, helping the pancakes hold together while also contributing protein and richness to the batter. Ensure the eggs are well combined before adding other ingredients to create a cohesive base for the pancakes.
- Add Lemon Zest for Brightness: Grate the zest from one medium lemon using a fine grater or microplane, aiming for about two teaspoons. Stir the zest into the beaten eggs. The citrus zest adds a bright, fresh flavor that complements the earthy zucchini and creamy feta. Reserve the lemon wedges for serving later, as they add a zesty finish to the pancakes.
- Chop Fresh Herbs and Scallions: Finely chop two medium scallions and add them to the egg mixture. Pick the leaves from six sprigs of parsley or dill (or a combination) and chop until you have approximately two tablespoons. If using mint, pick one sprig and finely chop about one tablespoon. Adding fresh herbs enhances both the flavor and appearance of the pancakes, giving them a vibrant, fresh taste that balances the savory elements.
- Incorporate Feta and Seasonings: Crumble 2 ½ ounces of feta cheese into pieces no larger than ½ inch and add them to the egg and herb mixture. Season with the remaining 1 teaspoon kosher salt and a few grinds of freshly cracked black pepper. Feta adds a creamy, tangy flavor that elevates the dish, while the seasoning ensures the pancakes are perfectly balanced.
- Squeeze Zucchini Moisture: Pick up a handful of the drained zucchini and squeeze out as much liquid as possible using your hands. You can also use a clean kitchen towel or cheesecloth for extra efficiency. Add the squeezed zucchini to the egg mixture and gently fold with a flexible spatula until fully combined. Properly draining the zucchini is crucial for achieving a light, non-soggy pancake.
- Add Flour and Baking Powder: Sprinkle ½ cup of all-purpose flour and 1 teaspoon of baking powder evenly over the zucchini mixture. Fold gently with a spatula until just combined. Avoid overmixing, as this can lead to dense, heavy pancakes. The flour and baking powder give the pancakes structure, allowing them to hold their shape during frying while staying tender inside.
- Heat the Skillet: Place a large nonstick or cast-iron skillet over medium heat and add 2 tablespoons of olive oil. Allow the oil to heat until shimmering but not smoking. Properly heated oil ensures that the pancakes will cook evenly and develop a crisp, golden exterior without sticking.
- Cook the Pancakes: Scoop approximately ¼ cup of the batter for each pancake into the skillet, spacing them evenly. Use the back of a spatula to gently pat each portion into a roughly 3-inch circle. Cook for about 2 ½ minutes, until the bottoms are golden brown. Carefully flip each pancake with a flat spatula and cook for an additional 2 ½ minutes until the second side is golden and the pancake is cooked through.
- Finish Remaining Pancakes: Transfer the cooked pancakes to a serving plate. Add the remaining 1 tablespoon of olive oil to the skillet and repeat the cooking process with the remaining batter. Cooking in batches ensures that each pancake has enough space to crisp properly and cook evenly.
- Serve Warm or Room Temperature: Serve the zucchini pancakes immediately while warm, or allow them to cool slightly and enjoy at room temperature. Garnish with the reserved lemon wedges for added brightness. Optionally, top with Greek yogurt or extra fresh herbs for added flavor and presentation. These pancakes are versatile and can be enjoyed for breakfast, lunch, or a light dinner.
Notes
- Make sure to drain the zucchini thoroughly before mixing with the eggs; this is the key to crispy, non-soggy pancakes.
- For a more delicate texture, you can lightly pat the shredded zucchini with a paper towel in addition to squeezing by hand.
- The type of cheese can be adjusted; feta adds saltiness and creaminess, but goat cheese or ricotta can also work for a milder flavor.
- Herbs can be varied depending on what you have on hand—dill, parsley, and mint complement zucchini beautifully, but basil or chives are also excellent.
- These pancakes are versatile: enjoy them immediately, reheat leftovers, or even freeze them for future meals.
