Pancakes are extremely common breakfast foods to have in America. Today we bring to you a twist that involves zucchini and pancakes. Zucchini is a summer squash that is low in saturated fat, low in cholesterol, and low in sodium. Try this recipe out and let us know what you think by commenting below!
- 2 cups grated zucchini
- 1/2 cup grated potato
- 1 egg
- 1 tablespoon chopped parsley
- 1 teaspoon lemon zest
- 1 pinch breadcrumbs
- 1 tablespoon unsalted butter
- 2 tablespoons sour cream or yogurt (optional)
- Grate your zucchini and potato using the largest hole on your grater. Let stand in a colander for at least 30 minutes to drain. They will hold together better when you drain out maximum moisture. Salt generously.
- In a bowl, beat egg, chopped parsley, and lemon zest. Add pinch of salt and pepper to taste. Roll and squeeze zucchini/potato mixture in a towel to soak up moisture. Add pinch of bread crumbs to soak up any leftover wetness.
- Combine zucchini / potato mixture with egg mixture. Stir well and coat.
- Turn on oven to 200 degrees and place cookie sheet with foil in there to keep your pancakes warm as you make them.
- Heat 13″ skillet on medium high heat. Melt 1 tablespoon of butter. You can use olive oil if you prefer, but butter is delicious. When foam subsides, drop a spoonful of your pancake mixture in. You don’t really need to form it in advance, but pat it with a spatula and try to flatten it out as much as possible — it’ll be more crispy that way. Cook 2 at a time in a until golden brown on each side, then place in oven to keep warm to make additional pancakes.
- Serve as soon as possible, with a dollop of sour cream or (drained greek style) yogurt on top for extra richness.