Zucchini Pancakes Are Chock Full of Goodness and Comfort

Zucchini pancakes is such a yummy dish to keep in the fridge for a quick lunch or dinner. They have a ton of vegetables in them, which slightly offsets the frying, but in the end, you’ll have a delicious, soft yet crunchy pancake that everyone in the family will love.

Recipe

  1. Start by grating 2 cups worth of zucchini. You can also use a food processor to do this if you want to get it done quickly.
  2. Put the grated zucchini into a cheesecloth or thin dish rag and squeeze out as much water as you can.
  3. Leave the zucchini to the side and chop up 1/4 cup worth of green onions, 1/4 cup of red bell pepper, and any other veggies you want to add in there.
  4. In a bowl, beat 2 eggs before pouring in the veggies, 3/4 cup of flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of oregano, 1 teaspoon of salt, and a pinch of red chili flakes.
  5. Dump the zucchini in and stir to combine. If the mixture still seems too wet, add more flour until it thickens up.
  6. Heat up 2-3 tablespoons of oil in a skillet over medium heat and spoon the mixture into the oil.
  7. Cook for about 2-3 minutes on each side.
  8. Drain on paper towels and serve with chopped chives and sour cream.