Zucchini Pancakes

Ingredienser

2 medium zucchini (about 1 pound; 454 g total)

1/2 medium yellow onion (5 ounces; 142 g)

1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

2 large eggs

1 medium clove garlic, finely minced

1/4 cup Parmigiano-Reggiano (about 1 ounce; 28 g)

1/4 teaspoon minced fresh thyme or oregano

1/4 teaspoon finely grated lemon zest from 1/2 medium lemon

Freshly ground black pepper

6 tablespoons all-purpose flour (about 1 3/4 ounces; 48 g)

1 teaspoon baking powder

2 tablespoons (30 ml) extra-virgin olive oil, plus more if needed

For Serving:

Greek yogurt, sour cream, or tzatziki (optional)

Vejledning

Using the large holes of a box grater or a food processor fitted with the shredding disk, shred zucchini and onion. Place zucchini and onion in a colander set over a sink, sprinkle with salt, and toss to evenly coat. Let drain for 30 minutes, then press against the sides to extract liquid. Wrap vegetables in a clean kitchen towel or cheesecloth and squeeze to remove excess liquid; set aside.

Steps for preparing zucchini, including grating and squeezing liquid through a cheesecloth over a colander

In a medium bowl, stir eggs, garlic, cheese, herbs, lemon zest, and several grinds of black pepper to combine, using a fork to beat well. Add drained zucchini and onion mixture, stirring to combine. In a small bowl, whisk flour and baking to combine; add flour mixture to zucchini mixture and, using a fork, stir until incorporated. Line a large plate with paper towels; set aside.

Series of images showing the process of mixing ingredients in a bowl to prepare zucchini pancakes

In a 12-inch cast iron skillet, heat one tablespoon olive oil over medium-high heat until shimmering. Using a scacnt 1/3 cup scoop or measuring cup, scoop batter onto skillet to form 3-inch pancakes spaced 1/2- to 1-inch apart, working in batches if necessary. Cook until nicely browned on one side, about 3 minutes. Carefully flip pancakes and cook until bottoms are golden brown, about 2 minutes more. Place cooked pancakes onto prepared plate and repeat with remaining batter. Serve with Greek yogurt, sour cream, or tzatziki, if desired.

Notater

These pancakes can be refrigerated in an airtight container for up to 5 days.