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
- 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.
- Put the grated zucchini into a cheesecloth or thin dish rag and squeeze out as much water as you can.
- 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.
- 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.
- Dump the zucchini in and stir to combine. If the mixture still seems too wet, add more flour until it thickens up.
- Heat up 2-3 tablespoons of oil in a skillet over medium heat and spoon the mixture into the oil.
- Cook for about 2-3 minutes on each side.
- Drain on paper towels and serve with chopped chives and sour cream.