Best 5 Golden Zucchini Pancakes Recipes

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Golden zucchini pancakes are a delectable and versatile dish that can be enjoyed for breakfast, lunch, or dinner. Made with grated zucchini, flour, eggs, and seasonings, these pancakes are not only delicious but also a great way to incorporate vegetables into your diet. With their crispy exterior and tender interior, golden zucchini pancakes are a delightful treat that can be paired with a variety of toppings and sauces. Whether you prefer them savory or sweet, there's a recipe out there to suit your taste buds. So, get ready to explore the world of golden zucchini pancakes and discover the perfect recipe for your next culinary adventure.

Here are our top 5 tried and tested recipes!

GOLDEN ZUCCHINI PANCAKES



Golden Zucchini Pancakes image

If your garden is overflowing with zucchini this time of year, make these incredible pancakes to use it up. We squeeze the zucchini well before using to remove excess moisture. -Terry Ann Dominguez, Silver City, New Mexico

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 zucchini pancakes.

Number Of Ingredients 10

3 cups shredded zucchini
2 large eggs
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1/2 cup all-purpose flour
1/2 cup finely chopped sweet onion
1 tablespoon butter
Marinara sauce, warmed, optional

Steps:

  • Place zucchini in a colander to drain; squeeze well to remove excess liquid. Pat dry., In a large bowl, whisk eggs, garlic, salt, pepper and oregano until blended. Stir in flour just until moistened. Fold in zucchini and onion., Lightly grease a griddle with butter; heat over medium heat. Drop zucchini mixture by 1/4 cupfuls onto griddle; flatten to 1/2-in. thickness (3-in. diameter). Cook until golden brown, 4-5 minutes on each side. If desired, serve with marinara sauce.

Nutrition Facts : Calories 145 calories, Fat 6g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 510mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

ZUCCHINI PANCAKES



Zucchini Pancakes image

Provided by Ina Garten

Categories     side-dish

Time 24m

Yield 10 (3-inch) pancakes

Number Of Ingredients 8

2 medium zucchini (about 3/4 pound)
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil

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.

MOM'S ZUCCHINI PANCAKES



Mom's Zucchini Pancakes image

I am 'Mom' and I have been making these for years. My whole family just loves them. Serve with a small dollop of sour cream. They go fast!

Provided by Suefood

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 30m

Yield 5

Number Of Ingredients 9

2 cups grated zucchini
2 large eggs, slightly beaten
2 tablespoons chopped green onion
½ cup all-purpose flour
¼ cup grated Parmesan cheese
½ teaspoon baking powder
½ teaspoon salt
1 pinch dried oregano
¼ cup vegetable oil, or as needed

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.

Nutrition Facts : Calories 196.6 calories, Carbohydrate 11.8 g, Cholesterol 77.9 mg, Fat 14.3 g, Fiber 1 g, Protein 6 g, SaturatedFat 3.1 g, Sodium 375.7 mg, Sugar 1.1 g

ZUCCHINI PANCAKES



Zucchini Pancakes image

Mucver (pronounced moosh-vair) are delicate, crisp zucchini pancakes popular in Turkey. This version has not just shredded zucchini, but also tiny clouds of feta and a sprinkling of minced fresh dill and scallions. They are crisp on the outside, tender within and subtly herbaceous. The trick to making the pancakes crisp and not soggy is to squeeze all the water out of the zucchini before mixing it with the other ingredients. A little brute force is required.

Provided by Elaine Louie

Categories     dinner, quick, weekday, weeknight, pancakes, appetizer

Time 30m

Yield 12 pancakes

Number Of Ingredients 14

3 medium zucchini (about 1 pound), shredded
Salt
freshly ground black pepper
3 large eggs, beaten
1/2 cup all-purpose flour
1 tablespoon extra virgin olive oil
1 cup crumbled feta cheese
3 scallions, finely chopped
1/3 cup finely chopped dill
1 teaspoon baking powder
4 to 6 tablespoons vegetable oil, more as needed
2/3 cup plain yogurt
2 cloves garlic, finely chopped
1/2 teaspoon salt

Steps:

  • Preheat oven to 250 degrees. Place zucchini in a colander over a bowl, and mix with 1/2 teaspoon salt. Allow to drain for five minutes. Transfer to a cloth kitchen towel, and squeeze hard to extract as much moisture as possible. Squeeze a second time; volume will shrink to about half the original.
  • In a large mixing bowl, combine zucchini and eggs. Using a fork, mix well. Add flour, 1/2 teaspoon salt, olive oil, feta, scallions, dill and 1/2 teaspoon black pepper. Mix well, add baking powder, and mix again.
  • Place a cast iron skillet or other heavy skillet over medium heat. Add 2 tablespoons vegetable oil and heat until shimmering. Place heaping tablespoons of zucchini batter in pan several inches apart, allowing room to spread. Flatten them with a spatula if necessary; pancakes should be about 3/8 inch thick and about 3 inches in diameter. Fry until golden on one side, then turn and fry again until golden on other side. Repeat once or twice, frying about 5 to 6 minutes total, so pancakes get quite crisp. Transfer to a plate lined with paper towels, and keep warm in oven. Continue frying remaining batter, adding more oil to pan as needed. Serve hot.
  • For yogurt sauce: In a small bowl, combine yogurt, garlic and salt. Mix well, and serve on the side or on pancakes.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 244 milligrams, Sugar 3 grams, TransFat 0 grams

GOLDEN ZUCCHINI



Golden Zucchini image

Make and share this Golden Zucchini recipe from Food.com.

Provided by HelenG

Categories     Vegetable

Time 16m

Yield 4 serving(s)

Number Of Ingredients 7

3 medium zucchini, halved
salt & pepper
2 tablespoons olive oil, divided
1 garlic clove, finely minced
1 tablespoon lemon zest
3 tablespoons fresh herbs (parsley, basil, cilantro or whatever you love)
2 -3 tablespoons Italian breadcrumbs

Steps:

  • Cut ends of zucchini and cut in half lengthwise.
  • Sprinkle with salt and pepper.
  • Heat 1 T oil in skillet medium hot.
  • Place zucchini cut-side down and cook until golden and tender, about 6 minutes.
  • While zucchini cooks, mix remaining ingredients in bowl.
  • When zucchini is done, cut into 1/2 pieces and toss with breadcrumb mixture.

Nutrition Facts : Calories 99.4, Fat 7.2, SaturatedFat 1, Sodium 81, Carbohydrate 8, Fiber 2, Sugar 2.8, Protein 2.4

Tips:

  • For a crispy exterior and fluffy interior, use a non-stick skillet over medium heat and cook the pancakes for 3-4 minutes per side.
  • To ensure even cooking, make sure the batter is not too thick. If it's too thick, add a little more milk or water.
  • For a more flavorful pancake, add some grated Parmesan cheese or crumbled bacon to the batter.
  • If you don't have any zucchini on hand, you can substitute it with grated carrots or sweet potatoes.
  • Serve the pancakes with your favorite toppings, such as butter, syrup, or fruit.

Conclusion:

Golden zucchini pancakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They're easy to make and packed with flavor, making them a great option for busy weeknights or special occasions. With just a few simple ingredients, you can create a tasty and satisfying meal that the whole family will love.

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