Best 10 Zucchini Angel Hair Pancake Recipes

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As a versatile ingredient that can be turned into sweet or savory dishes, zucchini offers a new and exciting twist to the classic angel hair pancake. This introduction provides a brief overview of the unique characteristics of zucchini angel hair pancakes, their nutritional benefits, and the versatility of this recipe. Readers will be enticed to explore further and delve into the collection of recipes specially curated to cater to a variety of tastes and dietary preferences.

Check out the recipes below so you can choose the best recipe for yourself!

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 BREAD PANCAKES



Zucchini Bread Pancakes image

When there is an abundance of zucchini in the peak of summer, one of the best uses is to turn it into a quick bread. We've taken that delicious baked good a step further and turned it into pancakes. The batter comes together quickly and you can feel good about eating zucchini for breakfast. Make sure you wring out as much water from the shredded zucchini as possible to prevent the pancakes from getting soggy.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

1/3 cup walnuts
1 large zucchini (about 12 ounces)
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup buttermilk, at room temperature
1/3 cup dark brown sugar
2 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon pure vanilla extract
1 large egg, at room temperature
Vegetable oil, for the skillet
Salted butter, for serving
Maple syrup, for serving

Steps:

  • Preheat the oven to 200 degrees F and set a wire rack inside a rimmed baking sheet.
  • Spread the walnuts in a single layer on another rimmed baking sheet. Bake, shaking halfway through, until toasted and fragrant, about 35 minutes. Let cool, then chop. Do not turn off the oven.
  • Meanwhile, line a medium bowl with a kitchen towel. Grate the zucchini in a food processor using the grater attachment to yield 2 cups (see Cook's Note). Transfer the grated zucchini to the towel-lined bowl and gather the sides to make a bundle. Squeeze out as much liquid from the zucchini as possible. Discard the liquid and set the zucchini aside.
  • Whisk together the all-purpose flour, whole wheat flour, baking powder, cinnamon, baking soda and kosher salt in another medium bowl.
  • Whisk together the buttermilk, brown sugar, melted butter, vanilla and egg in a large bowl. Stir in the grated zucchini. Fold in the flour mixture until just combined. Let the batter rest for 10 minutes.
  • Heat a large nonstick skillet over medium-low heat and lightly grease with vegetable oil. Ladle 1/4 cup of the batter onto the skillet to make a pancake (the batter is fairly thick, so you may need to spread it a bit). Make 1 or 2 more pancakes, taking care to space them apart evenly. Cook until the edges begin to brown and bubbles break the surface of the pancakes, 2 to 3 minutes. Flip with a spatula and cook 2 to 3 minutes more. Transfer to prepared rack and place in the oven to keep warm. Repeat with the remaining batter, adding more oil to the skillet as needed.
  • Serve the pancakes warm with salted butter, the toasted chopped walnuts and maple syrup.

ZUCCHINI ANGEL HAIR PANCAKE



ZUCCHINI ANGEL HAIR PANCAKE image

Categories     Vegetable     Side

Yield 4 servings

Number Of Ingredients 5

3 cups shredded zucchini 1 teaspoon salt
divided 1 (8-ounce) package angel hair pasta
broken into 3-inch pieces 1/2 cup lower-sodium marinara sauce 1 1/2 ounces all-purpose flour (about 1/3 cup) 1/3 cup reduced-fat sour cream 1/4 cup (1 ounce) grated fresh Parmesan cheese 2 tablespoons minced shallots 1 tablespoon chopped fresh basil 1 teaspoon chopped fresh oregano 1/2 teaspoon baking powder 1/2 teaspoon black pepper 2 large eggs
lightly beaten 1 garlic clove
minced 1 tablespoon butter

Steps:

  • 1. Place zucchini in a colander, and sprinkle with 1/2 teaspoon salt. Toss well. Drain for 20 minutes, tossing occasionally. Press zucchini between paper towels until barely moist. 2. Cook pasta according to package directions, omitting salt and fat. 3. Bring marinara to a simmer in a small saucepan; keep warm. 4. Weigh or lightly spoon flour into a dry measuring cup, and level with a knife. Combine remaining 1/2 teaspoon salt, flour, and the next 9 ingredients in a large bowl. Add zucchini and pasta to bowl; toss well. 5. Melt butter in a large nonstick skillet over medium-high heat. Add zucchini mixture to pan, pressing down. Cook for 5 minutes or until bottom is lightly browned. Carefully turn pancake over; cook 5 minutes or until bottom is lightly browned. Cut into 8 wedges. Serve with marinara.

ANGEL HAIR PASTA WITH SQUASH



Angel Hair Pasta With Squash image

Make and share this Angel Hair Pasta With Squash recipe from Food.com.

Provided by CookingONTheSide

Categories     Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 7

10 cups water
1/2 cup olive oil
4 garlic cloves
5 medium zucchini (try to get long skinny ones, no more than an 1 1/2 inches in diameter)
1 lb angel hair pasta (capellini)
2 tablespoons salt
romano cheese, to your taste

Steps:

  • Put the water on to boil.
  • In a large skillet, heat the oil over medium high heat.
  • Peel the garlic cloves and smash lightly with the side of a knife to release some of the oils.
  • Add the garlic to the oil.
  • Wash and dry the zucchini.
  • Cut off the ends and use a peeler to make zebra stripes down the length of the zucchini (leaving some of the skin adds flavor to the pan).
  • Cut the zucchini crosswise into rounds a little less than 1/4-inch in thickness.
  • When the garlic has browned lightly remove it from the pan and carefully add in the zucchini slices in one layer.
  • Fry until a nice dark brown on one side.
  • Use tongs or two forks to turn them over. When they are brown on the second side remove them to your serving bowl.
  • Continue frying the zucchini in batches.
  • By now the water should be boiling.
  • Add the salt and then stir in the pasta.
  • Once the water comes back to the boil the pasta will be done in a minute or so.
  • Do not overcook; drain the pasta.
  • Empty the oil from the skillet and pour in the drained pasta.
  • Stir the pasta to coat with the oil and to pick up flavors from the bottom of the pan.
  • Put the zucchini slices on top and then slide the whole thing back into your serving bowl.
  • Serve with lots of grated Romano cheese.

Nutrition Facts : Calories 468.7, Fat 19.4, SaturatedFat 2.8, Sodium 2354.2, Carbohydrate 62.6, Fiber 4.3, Sugar 4.2, Protein 12

TURKISH ZUCCHINI PANCAKES



Turkish Zucchini Pancakes image

Categories     Herb     Vegetable     Side     Vegetarian     Ramadan     Feta     Walnut     Zucchini     Pan-Fry     Healthy     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 20

Number Of Ingredients 12

1 pound zucchini, trimmed, coarsely grated
2 cups chopped green onions
4 eggs, beaten to blend
1/2 cup all purpose flour
1/3 cup chopped fresh dill or 1 1/2 tablespoons dried dillweed
1/3 cup chopped fresh parsley
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 cup crumbled feta cheese (about 3 ounces)
2/3 cup chopped walnuts (about 3 ounces)
Olive oil

Steps:

  • Place zucchini in colander. Sprinkle zucchini with salt and let stand 30 minutes to drain. Squeeze zucchini between hands to remove liquid, then squeeze dry in several layers of paper towels.
  • Combine zucchini, chopped green onions, 4 eggs, flour, chopped dill, parsley, tarragon, 1/2 teaspoon salt and pepper in medium bowl. Mix well. Fold in crumbled feta cheese. (Zucchini mixture can be prepared 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.) Fold chopped walnuts into zucchini mixture.
  • Preheat oven to 300°F. Place baking sheet in oven. Cover bottom of large nonstick skillet with olive oil. Heat skillet over medium-high heat. Working in batches, drop zucchini mixture into skillet by heaping tablespoonfuls. Fry until pancakes are golden brown and cooked through, about 3 minutes per side. Transfer each batch of pancakes to baking sheet in oven to keep warm. Serve pancakes hot.

ZUCCHINI BREAD PANCAKES



Zucchini Bread Pancakes image

I love zucchini, and it's always fun to find new ways to use it. I added my favorite zucchini bread ingredients, cinnamon and vanilla, to a fluffy pancake recipe! If you like nuts in your quick breads, you may try adding 1/4 cup of chopped walnuts or pecans to your batter.

Provided by Tammy Lynn

Time 25m

Yield 4

Number Of Ingredients 13

1 tablespoon lemon juice
1 cup milk
1 ½ cups all-purpose flour
2 tablespoons white sugar
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup shredded zucchini
nonstick cooking spray

Steps:

  • Add lemon juice to a cup of milk. Set aside until milk starts to curdle, 5 to 10 minutes.
  • Combine flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl. Make a well in the center. Pour in curdled milk, egg, melted butter, and vanilla extract. Stir with a spoon or whisk until the batter is just combined. Add shredded zucchini and mix until well incorporated.
  • Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface, about 2 minutes. Flip with a spatula, and cook until browned, about 2 more minutes.

Nutrition Facts : Calories 305.1 calories, Carbohydrate 47.3 g, Cholesterol 66.6 mg, Fat 8.7 g, Fiber 1.9 g, Protein 8.9 g, SaturatedFat 4.9 g, Sodium 617.4 mg, Sugar 10.1 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

(RAW) ANGEL-HAIR ZUCCHINI "PASTA" WITH FRESH PESTO



(Raw) Angel-Hair Zucchini

This is a raw recipe from Natural Health Magazine. It's an alternative to pasta and has been a hit with friends and family who aren't raw foodists or vegetarians.

Provided by MichiganVeggie

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

3 medium zucchini, peeled
1 medium zebra green tomato, seeded and chopped
1 tablespoon extra virgin olive oil
1 pinch sea salt
1 pinch fresh ground black pepper, plus more to taste
1 tablespoon raw pine nuts (to garnish)
basil leaves (to garnish)
2 cups packed fresh basil leaves
1 teaspoon minced garlic
1/2 cup pine nuts (preferably raw)
1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
1 pinch fresh ground black pepper

Steps:

  • Using a vegetable peeler or a spiral vegetable slicer, slice the outer zucchini flesh into lenthwise strips, discaring any seeds.
  • Stack the strips and then slice them into thinner "noodles".
  • Place the zucchini noodles in a medium bowl and add chopped tomato, olive oil, sea salt, and pepper.
  • Place all pesto ingredients in a blender and puree until smooth, with just a few nuts visible for texture.
  • Gently toss the zucchini and tomato mixture with just enough pesto to coat.
  • Season with additional salt and pepper if desired.
  • Garnish with pine nuts and basil leaves and serve.

Nutrition Facts : Calories 374.7, Fat 37.3, SaturatedFat 4.3, Sodium 744.3, Carbohydrate 9.4, Fiber 2.9, Sugar 5.7, Protein 5.5

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

Tips:

  • Make sure to grate the zucchini finely, as this will help it to cook evenly and prevent the pancakes from becoming too thick.
  • If you don't have angel hair pasta, you can use a different type of thin pasta, such as spaghetti or linguine.
  • Feel free to add other ingredients to the pancakes, such as cheese, ham, or vegetables.
  • Serve the pancakes with your favorite dipping sauce, such as marinara sauce or ranch dressing.

Conclusion:

Zucchini angel hair pancakes are a delicious and easy way to use up leftover zucchini. They're also a great way to get your kids to eat their vegetables. With their crispy exterior and fluffy interior, these pancakes are sure to be a hit with everyone at the table. So next time you're looking for a new and exciting way to cook zucchini, give these pancakes a try.

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