Breakfast & Brunchchefjeanpierre4.5
Zucchini Fritters / Pancake Recipe
Whatever you prefer to call them they are a delicious and versatile dish that can be served as a side, appetizer, or a snack. This recipe combines zucchini and yellow squash with a variety of flavorful ingredients, resulting in crispy and tasty pancakes or fritters. Serve them with a tangy yogurt sauce for a perfect end of summer treat.
👥 8 Servings👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- strainer
- bowl
- frying pan
- pan
📝 Preparation Steps
1
Start by shredding the zucchini and yellow squash, then mix them with salt and let them sit in a stainless-steel strainer for a few hours to draw out moisture and squeeze out as much water as possible using a cheesecloth.
Zucchini and Yellow Squash, shredded2 poundsSalt3 teaspoon
2
In a large bowl, beat the eggs and add the buttermilk.
Eggs3
3
Stir in the red onion, sundried tomatoes, garlic, oregano, baking soda, baking powder, lemon zest and zucchini and squash. Mix well.
Red Onion, finely chopped1/4Sundried Tomatoes, finely chopped2 teaspoonsBaking Soda1 teaspoonBaking Powder1 teaspoon
4
Gradually add the flour and cheddar cheese, combining until a thick batter forms.
Cheddar Cheese, shredded5 ounces
5
Heat Olive Oil to 300°F in a frying pan over medium heat. Scoop the batter into the pan, forming pancakes.
6
Cook for a few minutes on each side until golden brown and crispy.
7
Serve warm with a yogurt sauce or your favorite dipping sauce.
8
Enjoy your Flavorful zucchini pancakes!
Nutrition Facts
calories
224.87 kcal
fat Content
12.42 g
serving Size
1 serving
fiber Content
1.92 g
sugar Content
4.72 g
sodium Content
1236.03 mg
protein Content
10.27 g
trans Fat Content
0.01 g
cholesterol Content
81.57 mg
carbohydrate Content
18.96 g
saturated Fat Content
4.96 g
unsaturated Fat Content
5.83 g
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