Soft Zucchini Pancakes with Parmesan Recipe
These ultra soft zucchini pancakes are a delicious and light way to enjoy summer squash. Made with fresh grated zucchini, Parmesan cheese, and a touch of yogurt, these tender pancakes are seasoned with garlic and herbs, then pan-fried to golden perfection. Perfect for breakfast, lunch, or a snack, they can be served hot, warm, or cold and are quick and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 small pancakes
- Category: Breakfast
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Main Ingredients
- 3 medium zucchinis (about 500 g)
- 2 eggs
- 50 g flour
- 40 g grated Parmesan cheese
- 2 tbsp plain yogurt
- 1 garlic clove, pressed (optional)
- 2 tbsp olive oil
- Salt and pepper, to taste
- A handful of fresh mint or basil, finely chopped (optional)
Instructions
- Prepare the zucchini: Wash and grate the zucchinis using a coarse grater. Then place the grated zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible to avoid soggy pancakes.
- Mix the batter: In a large bowl, combine the grated zucchini with the eggs, flour, grated Parmesan cheese, plain yogurt, and pressed garlic if using. Season with salt and pepper, add the fresh chopped mint or basil, and stir thoroughly until well mixed.
- Cook the pancakes: Heat the olive oil in a pan over medium heat. Using a spoon or hands, form small patties from the batter and carefully place them in the pan. Cook each pancake for about 2–3 minutes on each side until they turn golden brown and slightly crisp on the outside.
- Repeat cooking: Continue forming and frying patties until all the batter is used, adding more olive oil to the pan if necessary to prevent sticking.
- Serve: Serve the zucchini pancakes hot, warm, or cold, making them versatile for any time of day.
Notes
- Removing excess moisture from the grated zucchini is crucial for texture and prevents watery pancakes.
- You can substitute the plain yogurt with Greek yogurt for a thicker batter and tangier taste.
- Fresh herbs like mint or basil add brightness, but feel free to omit or swap for parsley or chives.
- For a gluten-free version, use a gluten-free flour blend instead of regular flour.
- These pancakes can be served with a dollop of sour cream or a squeeze of lemon juice for extra flavor.
