Zucchini Pancakes with Parmesan and Herbs Recipe
These ultra soft zucchini pancakes are a delicious and light way to enjoy summer squash. Made with grated zucchini, eggs, Parmesan cheese, and a touch of yogurt, they’re tender, packed with flavor, and satisfyingly savory. Perfect for a quick snack, appetizer, or light meal, they can be served hot, warm, or cold alongside fresh herbs for a refreshing bite.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 10 small pancakes (serves 3-4)
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Vegetables
- 3 medium zucchinis (about 500 g)
Wet Ingredients
- 2 eggs
- 2 tbsp plain yogurt
- 1 garlic clove, pressed (optional)
- 2 tbsp olive oil
Dry Ingredients
- 50 g flour
- 40 g grated Parmesan cheese
Seasonings & Herbs
- Salt and pepper, to taste
- A handful of fresh mint or basil, finely chopped (optional)
Instructions
- Prepare the zucchini: Wash the zucchinis thoroughly, then grate them using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze firmly to remove as much excess moisture as possible. This step is key to ensuring the pancakes hold together well and cook evenly.
- Mix the batter: In a large mixing bowl, combine the grated zucchini with the eggs, flour, grated Parmesan cheese, plain yogurt, and pressed garlic clove (if using). Season with salt and pepper according to your taste. Add the finely chopped fresh mint or basil for a fragrant, fresh flavor. Mix everything thoroughly until all ingredients are well incorporated.
- Cook the pancakes: Heat the olive oil in a large non-stick or cast-iron pan over medium heat. Once hot, spoon small portions of the batter into the pan, shaping them into small patties about 2-3 inches in diameter. Cook the pancakes for about 2 to 3 minutes on each side, or until they develop a beautiful golden crust and are cooked through.
- Finish and serve: Continue cooking the pancakes in batches until all the batter is used. Serve the zucchini pancakes hot, warm, or cold. They pair wonderfully with a dollop of yogurt or sour cream and a fresh herb garnish for added flavor.
Notes
- Removing excess moisture from the zucchini is crucial to avoid soggy pancakes.
- You can substitute plain yogurt with sour cream or crème fraîche for a richer taste.
- For a gluten-free version, replace the all-purpose flour with gluten-free flour or almond flour.
- Feel free to add other herbs like dill or chives for a different flavor profile.
- These pancakes can be reheated gently in a pan or oven and still maintain their softness.
