Savoury Zucchini Pancakes

There are some things that are comforting. Like fires in the cold depths of winter. Days of relaxation where you have no work to do. And food. Like pasta… and ice cream… and white bread…

Do you know what else is mega comforting?

Zucchini pancakes.

Friends, I kid you not- these are one of my favourite comfort foods. And hot damn they’re healthy! But don’t take MY word for it. Make them yourself!

I would take these over french fries any day (maybe not ice cream, but you really can’t compete).

Savoury Zucchini Pancakes

Print Recipe
Serves: 8-12 pancakes

Ingredients

  • 2 cups grated zucchini (~1 zucchini)
  • 1 handful spinach (~2 cup spinach) chopped fine
  • 1/2 medium onion grated
  • 1/4 cup flour
  • 1/4 cup Panko bread crumbs
  • 1/2-1 tsp salt
  • 1/4 cup chopped dill
  • 1/4 cup grated parmesan
  • 2 eggs

Instructions

1

Squeeze as much liquid out of the grated zucchini and onion as possible (this way the pancakes will be drier and not so wet)

2

Combine the drained zucchini, spinach and onion in a bowl.

3

Add the flour, Panko, salt, dill, Parmesan and eggs to the zucchini mixture and mix to combine.

4

Heat an oiled skillet over medium heat. Spoon the batter onto the skillet (~2 tbsp each or whatever size you desire).

5

Cook for ~3 minutes per side or until browned slightly. Enjoy!

Notes

You can serve these for breakfast or a meal with a fried egg, or as an appetizer for a meal.

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