Savory Zucchini Pancakes

Name: Savory Zucchini Pancakes
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 800 g Zucchini; 2 large eggs; 120 g flour (all-purpose or gluten-free blend); 10 g dill; 5 g salt; 1 g pepper; 2 g garlic powder; 30 ml olive oil

Savory pancakes made with grated zucchini and herbs. Delicious served with a dollop of dairy-free sour cream or a sprinkle of fresh dill. Prepare in advance and reheat.

Total: 1 h 10 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 185
Protein: 7 g
Fat: 8 g
Carbs: 21 g

Ingredients

for 4 servings

Zucchini800 g
eggs2 large
flour (all-purpose or gluten-free blend)120 g
dill10 g
salt5 g
pepper1 g
garlic powder2 g
olive oil30 ml

Method

5 steps

Grate the zucchini, place in a colander, sprinkle with salt, and squeeze out all excess water after 10 minutes.
In a large bowl, whisk the eggs, then stir in the flour, dill, garlic powder, and pepper. Fold in the squeezed zucchini.
Heat olive oil in a skillet over medium heat. Drop spoonfuls of the batter into the pan and flatten slightly.
Cook for 3-4 minutes per side until golden brown and cooked through.
Store leftovers in an airtight container in the refrigerator for up to 3 days.