These zucchini pancakes are light, fluffy, and packed with fresh flavors. Perfect for breakfast, brunch, or even as a side dish, these pancakes are sure to become a favorite. Let’s get started!
Ingredients
- Green Zucchinis: 2
- Salt: to taste
- Warm Milk: 1.5 glasses (300ml)
- Warm Water: 1.5 glasses (300ml)
- Eggs: 2
- Dry Yeast: 10g
- Wheat Flour: 4-4.5 cups (400-450g)
- Green Onion Leaves: 3-4, finely chopped
- Parsley Leaves: 5-6, finely chopped
- Vegetable Oil: for frying
Instructions
Prepare the Zucchinis:
- Grate Zucchinis:
- Grate the zucchinis into a bowl.
- Sprinkle some salt over the grated zucchinis and let them sit for a few minutes to release excess water.
- After a few minutes, squeeze out the excess water from the zucchinis using a clean kitchen towel or cheesecloth.
Make the Batter:
- Combine Milk and Water:
- In a large mixing bowl, combine the warm milk and warm water.
- Activate Yeast:
- Add the dry yeast to the milk and water mixture and mix well. Let it sit for about 5-10 minutes until the yeast becomes frothy.
- Add Eggs:
- Beat the eggs and add them to the yeast mixture.
- Add Flour:
- Gradually add the flour to the mixture, stirring constantly to avoid lumps. The batter should be thick but pourable. Adjust the flour quantity if needed.
- Incorporate Zucchinis:
- Stir in the grated zucchinis.
- Add Herbs:
- Finely chop the green onion leaves and parsley leaves and add them to the batter.
- Mix Well:
- Mix everything until well combined.
Let the Batter Rise:
- Rise the Batter:
- Cover the bowl with a clean cloth or plastic wrap and let the batter rise in a warm place for about 1 hour. The batter should become bubbly and almost double in size.
Fry the Pancakes:
- Heat Skillet:
- Heat a non-stick skillet or frying pan over medium heat and add a little vegetable oil.
- Cook Pancakes:
- Pour a ladleful of batter onto the skillet and spread it out to form a pancake.
- Cook until the edges start to brown and the surface is covered with bubbles, then flip and cook the other side until golden brown.
- Repeat with the remaining batter, adding more oil to the skillet as needed.
Serve:
- Serve Warm:
- Serve the zucchini pancakes warm, with your choice of dipping sauce or toppings.
Tips for Success
- Even Squeeze: Ensure the zucchinis are well-squeezed to remove excess water for the right batter consistency.
- Warm Environment: Let the batter rise in a warm, draft-free environment for the best results.
- Even Cooking: Use a non-stick skillet and cook the pancakes on medium heat to ensure they cook evenly without burning.
Health Benefits
These zucchini pancakes are not only delicious but also nutritious:
- Rich in Fiber: Zucchinis provide dietary fiber, which aids digestion.
- Vitamins and Minerals: Zucchinis and herbs like parsley and green onions are rich in vitamins A, C, and K.
- Low in Calories: Zucchinis are low in calories, making these pancakes a healthier choice.
FAQs
Q: Can I make the batter ahead of time?
A: Yes, you can prepare the batter and let it rise, then refrigerate it for up to 12 hours. Bring it back to room temperature before frying.
Q: What other vegetables can I add?
A: You can add grated carrots, spinach, or bell peppers to the batter for extra flavor and nutrition.
Q: How do I store leftovers?
A: Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave before serving.
Q: Can I make this recipe gluten-free?
A: Yes, substitute the wheat flour with a gluten-free flour blend.
Conclusion
These zucchini pancakes are a delightful and versatile dish that can be enjoyed any time of the day. With their fluffy texture and fresh flavors, they’re sure to become a staple in your kitchen. Enjoy them with your favorite dipping sauce or toppings!
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