These pancakes are traditionally made with potatoes, but you can also try other vegetables. Whatever you use, don’t skimp on the spices, and even cheese and ham can add a touch of rich flavor.
When making zucchini pancakes, always remember that this vegetable has a neutral flavor, so feel free to add spices. Garlic is great, but you can also pair it with dill when it’s in season.
These pancakes are the most delicious when they are hot and crispy, which is why they are usually fried in plenty of oil, but you can also make them in the oven with only a drizzle of oil.
Serve this baked treat with a fresh dip or garnish. It’s worth making a double batch as they are so delicious that even the last bite will disappear soon.
Ingredients for 4 servings
- 400 g zucchini
- 1 tsp salt
- White or black pepper to taste
- 1 tsp garlic granules
- 40 g flour
- 60 g Parmesan (grated)
- 1 bunch parsley finely chopped (optional)
- 1 onion, finely chopped or grated (optional)
- A drizzle of oil
Preparation
Grate the cleaned zucchini with a large-holed grater, then season with salt and leave to stand for 10 minutes.
After 10 minutes, squeeze out the resulting juice and mix with all the other ingredients. If the resulting mixture is too dry, you can add a little of the squeezed juice.
Line a baking tray with baking paper, brush with a drizzle of oil, then scoop the zucchini mixture onto the baking paper to make patties, using a tablespoon or ice-cream scoop.
Place the patties in a preheated oven at 180°C and bake for 10-15 minutes (or a few minutes more depending on the oven) until golden brown. Flip the patties halfway through baking.