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5 from 11 votes

Fried Zucchini Pancakes

These simply fried zucchini pancakes with herby oregano are fried to perfectly crisp and served with cool and creamy Crème fraîche.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Keyword: zucchini pancakes
Servings: 4 servings
Calories: 64kcal

Ingredients

Instructions

  • Using the shredding blade on your food processor (or just grate), grate zucchini and red onion and place in bowl. Sprinkle with some kosher salt and allot to sit for a few minutes.
  • Meanwhile, get your skillet hot and pour about ¼in canola or vegetable oil in.
  • Using a kitchen towel to place all the zucchini in and squeeze out the extra water. The salt will help pull the water out. Squeeze as much as you can to get ut super dry.
  • Put shredded zucchini and onion back in bowl and add egg, flour, baking powder, salt and pepper, fresh oregano. Toss to combine.
  • Use a table spoon to drop even sized pancakes in the hot oil. You know they are hot when it sizzles. I test it out with a small piece of zucchini first.
  • Fry on one side until golden brown and then carefully flip over to fry other side. Reserve to a paper lined plate and sprinkle with kosher salt.
  • Top with a dollop of Crème fraîche and a small sprig of oregano.

Nutrition

Calories: 64kcal | Carbohydrates: 10g | Protein: 3g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 92mg | Potassium: 289mg | Fiber: 1g | Sugar: 3g | Vitamin A: 256IU | Vitamin C: 18mg | Calcium: 25mg | Iron: 1mg