Parmesan Zucchini Pancakes
These Parmesan Zucchini Pancakes (aka zucchini fritters) highlight the best vegetable of the summer- zucchini! They are made with parmesan, fresh herbs, and lemon, then pan-fried until crispy. Serve alone or with a dollop of lemony yogurt for a stand alone meal or side dish for the perfect brunch!
Equipment
- food processor fitted with the shredder attachment or box grater
- large non-stick skillet
- wire rack
Ingredients
- 2 lb (about 3 medium) zucchini (or about 9 cups, shredded)
- 1 tsp Kosher or fine sea salt, divided, plus more to taste (½ teaspoon for salting the zucchini, ½ teaspoon for flavoring the batter)
- ½ cup (60g) all-purpose-flour
- ½ teaspoon baking powder
- ½ cup grated parmesan cheese
- 2 tablespoon fresh chopped chives
- 2 teaspoon fresh chopped rosemary
- ½ teaspoon freshly ground black pepper
- 1 teaspoon lemon zest
- 2 large eggs, lightly beaten
- 2-4 tablespoon olive oil for frying can use any neutral oil like canola or vegetable
- Greek yogurt or sour cream for serving, optional
Instructions
- Using a food processor fitted with the shredding attachment, or the large holes of a box grater, shred the zucchini (skin and all). You should wind up with about 9 cups shredded zucchini.2 lb (about 3 medium) zucchini
- Add the shredded zucchini to a large bowl with ½ teaspoon of salt, and mix well. Set aside for 30 minutes at room temperature. This will help draw the water out of the zucchini.1 teaspoon Kosher or fine sea salt, divided, plus more to taste
- After 30 minutes, wrap the zucchini in cheesecloth or a tea towel, and squeeze as much water out of the zucchini as possible. When you think the water is all out, give it one last squeeze for good measure. Your zucchini will have shrunk down considerably, but that's ok.
- To a large bowl, add the shredded zucchini, flour, parmesan, baking powder, chives, rosemary, salt, pepper, lemon zest and eggs. Mix until well combined (the mixture should come together and hold).½ cup (60g) all-purpose-flour, ½ teaspoon baking powder, ½ cup grated parmesan cheese, 2 tablespoon fresh chopped chives, 2 teaspoon fresh chopped rosemary, ½ teaspoon freshly ground black pepper, 1 teaspoon lemon zest, 2 large eggs, lightly beaten, 1 teaspoon Kosher or fine sea salt, divided, plus more to taste
- Form the zucchini mixture into circular patties, about 3 inches wide. You should end up with about 8 zucchini patties.
- Heat about 2 tablespoon olive oil in a large skillet over medium heat. When the oil is heated, add the zucchini patties, without overcrowding the pan. You will need to work in batches. Fry the zucchini for about 3-4 minutes or until golden brown. Flip and repeat cooking until golden brown.2-4 tablespoon olive oil for frying
- Remove the zucchini to a paper-towel lined plate (or wire rack) to cool. If desired, sprinkle sea salt on the fritters while they are still hot. Serve immediately plain, or with a dollop of Greek yogurt or sour cream and a splash of lemon.Greek yogurt or sour cream for serving, optional
Notes
- Use a tea towel or cheesecloth to squeeze the water out of the zucchini. Once you think you have squeezed all the water out, go in for another squeeze, (trust me, there's more). The more water you squeeze out, the crispier your pancakes will be.
- You can use green or yellow squash for this recipe.
- Parmesan zucchini pancakes are best eaten immediately when they are at their crispiest. However, they can be stored, and covered in an air-tight container in the fridge for up to 5 days. You can reheat them in the oven at 350ºF for 15 minutes or until heated through.
- To freeze, tightly wrap each cooled pancake in plastic wrap, then place in a freezer-safe Ziploc bag, and freeze for up to 3 months.
Nutrition*
Serving: 1 pancake | Calories: 111kcal | Carbohydrates: 12.4g | Protein: 7.9g | Fat: 4.5g | Saturated Fat: 2.4g | Cholesterol: 57mg | Sodium: 221mg | Potassium: 859mg | Fiber: 1.3g | Sugar: 1.5g | Calcium: 417mg | Iron: 1mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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