Garden-Fresh Zucchini Pancakes
When summer gardens start overflowing with zucchini, I always turn to this simple and satisfying recipe. These crisp, golden pancakes are light yet flavorful, making them a family favorite at brunch or a quick weeknight dinner. Pair them with a dollop of sour cream or even a spoonful of Greek yogurt for an extra treat.
Ingredients
- 2 medium zucchinis, grated (about 2 cups)
- 2 large eggs, lightly whisked
- 3 tablespoons finely chopped scallions
- ½ cup all-purpose flour
- ¼ cup freshly grated Parmesan cheese
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon dried oregano (or Italian seasoning)
- Olive oil or vegetable oil, for frying
- Sour cream or plain Greek yogurt, for serving (optional)
Instructions
Prep the zucchini
Grate zucchini and place it in a clean kitchen towel or layered paper towels. Squeeze out as much liquid as possible to prevent soggy pancakes.
Mix the batter
In a large bowl, combine the zucchini, eggs, and scallions. In a separate bowl, whisk together the flour, Parmesan, baking powder, salt, and oregano. Gently fold the dry mixture into the zucchini mixture until just combined.
Cook the pancakes
Heat a thin layer of oil in a large skillet over medium heat. Drop spoonfuls of batter into the skillet, flattening slightly with the back of the spoon. Cook until golden brown, about 2–3 minutes per side.
Drain and serve
Transfer pancakes to a plate lined with paper towels to absorb excess oil. Serve warm with a dollop of sour cream or Greek yogurt.
