Can I make crispy zucchini pancakes ahead of time?

Yes, you can make the pancakes ahead of time and store them in an airtight container in the refrigerator for up to 2 days. To reheat, simply place them in a skillet over medium heat for a couple of minutes on each side to restore their crispiness.

Can I freeze zucchini pancakes?

Yes, zucchini pancakes freeze beautifully! Once they've cooled completely, place them in a single layer on a baking sheet and freeze until solid. Afterward, transfer them to a freezer-safe bag or container. To reheat, simply bake at 375°F (190°C) for about 10 minutes or until heated through and crispy again.

Can I use gluten-free flour for this recipe?

Absolutely! If you're looking for a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or almond flour. The texture might be slightly different, but the taste will still be delicious.

How do I make zucchini pancakes even crispier?

The key to crispy zucchini pancakes is to remove as much moisture from the zucchini as possible. The drier the zucchini, the crisper the pancakes will be. Additionally, cooking them on medium-high heat and flipping them carefully will help maintain their crunch.

Crispy Zucchini Pancakes: A Delicious, Healthy Snack

Description

Crispy zucchini pancakes are a delightful dish that brings together the freshness of zucchini with the comfort of a crispy exterior. These pancakes are not only easy to prepare but also versatile, making them suitable for various occasions.

Ingredients

2 medium zucchinis

1 large egg

1/4 cup all-purpose flour

1/4 cup grated Parmesan cheese

1/4 teaspoon baking powder

Salt and pepper to taste

Olive oil for frying

Instructions

1. Grate the zucchinis and place them in a colander. Sprinkle with salt and let them sit for 10 minutes to draw out excess moisture.

2. After 10 minutes, squeeze the zucchini to remove as much water as possible.

3. In a bowl, combine the grated zucchini, egg, flour, Parmesan cheese, baking powder, salt, and pepper. Mix until well combined.

4. Heat a skillet over medium heat and add a small amount of olive oil.

5. Spoon the zucchini mixture into the skillet, forming small pancakes.

6. Cook each side for 2-3 minutes or until golden brown.

7. Remove from the skillet and drain on paper towels.

Notes

These pancakes can be served with a variety of dipping sauces such as tzatziki, sour cream, or a spicy mayo for added flavor.

Feel free to add other vegetables to the batter, such as grated carrots or sweet potatoes, for added flavor and texture.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Snack
Method: Fried
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 120
Sugar: 2g
Sodium: 200mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg

Keywords: zucchini, pancakes, crispy, fritters