If you have a garden or know someone that has a garden, then you know that when you grown zucchini you usually end up with more than you could ever eat. It’s the one crop that everyone always seems to have extra of to give away.
There are SO many things you can do with zucchini, but my absolute favorite way to enjoy them is these zucchini pancakes. They are really easy to make and are so delicious. I think it’s safe to say that this may be my favorite recipe I’ve ever shared. For now. My favorite things change a lot, which I’m sure you’ve figured out by now.
Seriously though, these are amazing. Think potato pancakes, but better. I’m actually not the biggest potato pancake fan, but I LOVE these. They are soft and pillow-y on the inside with a soft crust on the outside. I considered making a fun dipping sauce, but I always eat them with plain sour cream, so I decided to keep things simple.
I just can’t get enough of these. It’s one of those things that I could eat every single day and never get sick of – it’s in the same category as popcorn for me.
A few years ago, we had so many zucchini coming out of the garden on a daily basis that we used to eat these pancakes for dinner. I love making a meal out of appetizers.
Since going gluten-free, I had to make an adjustment so that I could still enjoy these. I tried just swapping the regular flour out for an all-purpose gluten-free blend, but wasn’t pleased with the results. Gluten-free flour blends tend to have a lot of potato or tapioca starch added to them, which inhibits browning. I had some garbanzo bean flour in my pantry and decided to try that and they came out perfect!
If you don’t have to avoid gluten you can just use regular flour and they will turn out perfect. However, if you do have so garbanzo bean flour hanging around I highly suggest it – adds a great flavor to these pancakes!
The trick to making these zucchini pancakes is to make sure that you get as much of the water out as possible. Otherwise you’ll end up with a soggy mess. A lot of recipes will have you salt the zucchini and let it sit in order to pull out the extra moisture – I don’t think this is necessary. Just pop it in a clean kitchen towel or several layers of paper towels and squeeze. You’ll be surprised at just how much water comes out! Try and use small-medium sized zucchini. The bigger the zucchini the more water and seeds they will have.
Once you get all the liquid out, toss everything in a bowl and get cooking! Within minutes you’ll be snacking on hot zucchini pancakes. Mmm.
- 3 Cups Grated Zucchini, about 2-3 medium
- 1 Onion, very finely chopped
- 1 Clove Garlic, finely minced
- Salt & Pepper, to taste
- 1/8 Teaspoon Cayenne Pepper, optional
- 1 Egg, lightly beaten
- ¼ Cup Garbanzo Bean Flour *(see notes)
- 1 Teaspoon Baking Powder
- Butter and Coconut Oil, for frying*
- Place the zucchini in a clean kitchen towel or several layers of paper towels and squeeze out as much excess liquid as you can.
- In a medium bowl, combine the zucchini, onion, garlic, salt, pepper, cayenne, egg, flour, and baking powder. Mix well.
- Heat a mixture of coconut oil and butter (enough to thinly coat the pan) over medium-high heat.
- Drop small scoops of the zucchini mixture onto the hot pan. Cook for about 1-2 minutes per side (or until golden brown); repeat on the other side. This recipe yields about 15-17 cakes.
- Drain on paper towels and sprinkle lightly with salt.
- Serve alongside plain sour cream for the ultimate snack!
- *If you don't have to avoid gluten you can substitute regular all-purpose flour.
- *You can use any cooking oil that you like - coconut oil is my current favorite. You can also do all butter or all oil, I just really like combination of the two!