Healthy Zucchini Pancakes Recipes

Steps:

• Preheat the oven to 300 degrees F.
• Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
• Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

Steps:

• Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and onion in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir mixture into zucchini until batter is just moistened.
• Heat vegetable oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.

Steps:

• Shred zucchini using the large holes on a grater and place into a colander.
• Sprinkle with the salt and toss.
• Let shredded zucchini and salt sit to drain for about a half hour to an hour if it is really humid.
• Preheat oven, which will be used to keep cooked pancakes warm until done, to 200 degrees.
• Press as much of the water out of the zucchini that you can.
• Mix all of the ingredients except the oil in a large bowl.
• Lightly brush some of the vegetable oil on the bottom of your skillet.
• Heat skillet until it is very hot, but not to the point that the oil smokes.
• Drop a heaping tablespoon of mixture into the skillet and press flat with your spatula.
• Repeat two to three more times in the same skillet.
• Cook this for about three minutes before flipping to the other side to cook for another two to three minutes.
• The pancakes are done when their outsides are crispy and light brown.
• When first batch of pancakes are done cooking, put them on an oven-safe plate or casserole dish and place them in the oven.
• Apply another coat of oil to your pan and cook another batch.
• Repeat until you've run out of mix.
• Serve with some green chile salsa, or sour cream, or eat plain.

Steps:

• Set up your grill for even medium-high heat by building coals evenly on the bottom of the grill.
• Place the shredded zucchinis and potatoes into a tea towel and wring as much moisture out as you can. Set aside. In a large mixing bowl, combine the eggs, flour, scallions, dill and lemon zest and sprinkle with salt and pepper. Add the zucchinis and potatoes and mix to combine. Using a 1/3 cup measure, scoop the mixture into balls on a cookie tray.
• Place a large cast-iron pan on the grill and add a good splash of oil (it should be 1- to 1 1/2-inches deep in the pan). Set a cooling rack in a sheet tray and set aside.
• Bring the oil to 350 degrees F, then add 3 balls to the pan and flatten into pancakes. Brown and crisp on one side, 2 to 3 minutes, then flip and brown and crisp on the other side, 1 to 2 minutes. Remove to the cooling rack set and season with salt. Repeat with the remaining potato pancakes, adding more olive oil to the pan as needed.
• For the yogurt sauce: In a small mixing bowl, whisk together the yogurt, chives, olive oil, lemon zest and lemon juice. Season with salt and pepper. Serve the potato zucchini pancakes with a dollop of yogurt sauce.

Steps:

• In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a small bowl, combine the zucchini, bread crumbs, onions, egg, parsley, dill, garlic and cheese., Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium-low heat. Drop batter by heaping tablespoonfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed.

Steps:

• 1. Heat a pancake griddle/pan to medium-high heat on stovetop. 2. In a large bowl, beat eggs. Add zucchini pulp and mix well. 3. Add flour, sugar, salt and oil. Mix well. 4. Add baking powder and mix well again. Batter consistency should be like heavy whipping cream. 5. Spoon batter onto the hot griddle and cook until bubbles stop forming, then flip over (about 2 minutes per side). 6. Serve with melted butter or syrup.