Crispy Zucchini Pancakes
By Tiffy Cooks
I have a little confession … I am not the biggest fan of zucchini. However, if there is one recipe that will get me stocking up on zucchini, it is my super crispy zucchini pancakes. Crispy zucchini pancakes paired with a savory and refreshing garlic sauce is the perfect recipe to get your kids and partners to eat their vegetables! PLUS, these crispy zucchini pancakes are also gluten-free!
Ingredients
- 8 zucchini medium-sized
- 0.5 teaspoon salt
- 1 cup Rice Flour
- 1-2 cups shredded cheese optional
- 2 Eggs
- Salt and pepper to season
Garlic Sauce
- ¼ cup chives chopped
- 3 garlic minced
- 1 cup Greek yogurt
- 1 tablespoon lemon juice
- 0.5 tablespoon lemon zest
- ½ tablespoon olive oil
- Salt and pepper to season
Instructions
- Grate the zucchini with the skin, and add 0.5 tsp of salt. Massage the zucchini and set it aside for 10 minutes.
- After 10 minutes, squeeze out all the excess water.
- Add in rice, eggs, shredded cheese, and season with salt and pepper.
- Mix everything until a paste-like consistency.
- In a pan, drizzle in a generous amount of oil, and turn the heat to medium. Add around 2 tablespoons of the zucchini mixture to make 1 pancake. Using the spoon, press down to flatten the pancake.
- Pan-fry for 2-3 minutes on each side or until crispy and golden brown.
- To prepare the sauce, mix chives, minced garlic, yugurt, lemon juice, lemon zest, olive oil, and salt and pepper.
Video
Notes
- The cheese is optional, but I find it provides a delicious savory salty flavor, while also helping crisp up the pancakes.
- You can also shred carrots and potatoes to add extra vegetables to these pancakes.
Nutrition
Calories: 380kcalCarbohydrates: 48gProtein: 22gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 106mgSodium: 567mgPotassium: 1197mgFiber: 5gSugar: 12gVitamin A: 1204IUVitamin C: 75mgCalcium: 284mgIron: 2mg
