Rustic Crispy Zucchini Pancakes with Creamy Sour Finish Recipe
These Rustic Crispy Zucchini Pancakes offer a delightful combination of tender zucchini and aromatic herbs, pan-fried to a golden crisp. Enhanced with Parmesan cheese and served with creamy sour cream, this recipe is perfect for a savory snack, appetizer, or light meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: About 12 pancakes (serves 4) 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 3 medium zucchini, shredded
- 1 teaspoon salt
- 2 large eggs
- 1/3 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley
- 3 tablespoons olive oil (for frying)
- Sour cream, for serving
Instructions
- Prepare the zucchini: Place the shredded zucchini in a clean towel or sieve and sprinkle with 1 teaspoon of salt. Let it sit for 10 minutes to draw out excess moisture. Then squeeze out as much liquid as possible to avoid soggy pancakes.
- Mix the batter: In a large bowl, whisk the eggs thoroughly. Add the drained zucchini, finely chopped onion, minced garlic, chopped fresh parsley, all-purpose flour, grated Parmesan cheese, black pepper, paprika, dried oregano, and dried thyme. Mix everything well until fully combined into a cohesive batter.
- Heat the skillet: Warm 3 tablespoons of olive oil in a large skillet over medium heat. Ensure the oil is hot enough to prevent sticking but not smoking to allow even cooking of the pancakes.
- Form and cook pancakes: Scoop about 2 tablespoons of the zucchini mixture and place it into the skillet, gently flattening each scoop to form pancakes. Cook each pancake for 3 to 4 minutes on one side until golden brown and crispy, then carefully flip to cook the other side for an additional 3 to 4 minutes.
- Drain and repeat: Transfer cooked pancakes to a paper towel-lined plate to absorb excess oil. Repeat the scooping and cooking process until all the batter is used.
- Serve: Serve the zucchini pancakes warm with a generous dollop of sour cream on the side for a creamy, tangy finish.
Notes
- Make sure to squeeze out as much liquid as possible from the zucchini to achieve crispy pancakes.
- You can substitute Parmesan with Pecorino Romano for a sharper flavor.
- For a gluten-free version, replace all-purpose flour with gluten-free flour.
- These pancakes are best served immediately but can be kept warm in a low oven.
- Add a pinch of chili flakes to the batter for a spicy kick.
Keywords: zucchini pancakes, crispy zucchini fritters, vegetarian appetizers, savory pancakes, Parmesan zucchini
