Description
Light, crispy, and packed with flavor, these Crispy Zucchini Pancakes are a perfect healthy breakfast, snack, or side dish. Made with freshly grated zucchini, eggs, and creamy Greek yogurt, these pancakes are low-carb, gluten-free, and easy to make. Serve them warm with a dollop of Greek yogurt or your favorite dipping sauce for a delicious and nutritious treat!
Ingredients
Scale
- 2–3 zucchinis
- Salt, to taste
- 2 chicken eggs
- 3 tablespoons Greek yogurt
Instructions
- Prepare the Zucchinis – Wash the zucchinis and grate them using a coarse grater. Place the grated zucchini in a colander, sprinkle with salt, and let it sit for 10 minutes to draw out excess moisture.
- Remove Excess Moisture – Squeeze out as much water as possible using your hands or a clean kitchen towel.
- Mix the Batter – In a large mixing bowl, beat the eggs. Add the Greek yogurt and mix until smooth. Stir in the grated zucchini and mix well.
- Season the Batter – Add a pinch of salt. For extra flavor, include black pepper, garlic powder, or fresh herbs.
- Cook the Pancakes – Heat a non-stick skillet over medium heat and lightly grease with oil. Scoop spoonfuls of batter onto the skillet and flatten into pancakes. Cook for 3–4 minutes per side until golden and crispy.
- Serve – Transfer the pancakes to a plate lined with paper towels to absorb excess oil. Serve warm with Greek yogurt, sour cream, or your favorite dip.
Notes
- For extra crispy pancakes, make sure to remove as much moisture from the zucchini as possible.
- Add cheese, chili flakes, or chopped green onions for more flavor.
- You can bake the pancakes at 400°F (200°C) for 20 minutes, flipping halfway through.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Pan-Frying
- Cuisine: International