Zucchini pancakes are a delicious and healthy dish that you can enjoy for breakfast, lunch, or as a snack. Whether you’re a kitchen enthusiast or a cooking novice, be prepared to whip up a batch of zucchini pancakes that will undoubtedly become a beloved addition to your meal repertoire. 

Ingredients  

• 5-7 green or grey zucchinis
• 2 tsp salt
• 60 g (1/2 cup) all-purpose flour
• 50 g (1/2 cup) grated Parmesan cheese
• 1/2 tsp black pepper
• 3 large eggs, beaten
• a handful of chopped dill 
• olive oil for frying

Directions

Grate the zucchinis using a box grater or a food processor. Place the grated zucchini in a colander, sprinkle with 2 teaspoons of salt, and let it sit for about 10-15 minutes. This will help draw out excess moisture from the zucchini.

After the zucchini has rested, use your hands to squeeze out as much liquid as possible. You can also wrap the zucchini in a clean kitchen towel and wring it to remove the moisture. The drier the zucchini, the crispier the pancakes will be.

In a mixing bowl, combine the grated and drained zucchini, flour, Parmesan cheese, black pepper, beaten eggs and chopped dill. 

Mix everything until well combined.

Heat a skillet or frying pan over medium heat and add a thin layer of olive oil.

Once the oil is hot, drop spoonfuls of the zucchini batter onto the skillet, using the back of the spoon to flatten and shape them into pancakes.

Cook the pancakes for about 2-3 minutes on each side, or until they are golden brown and crispy. You may need to adjust the heat to prevent them from burning.

Once the pancakes are cooked, transfer them to a plate lined with paper towels to absorb any excess oil.

Serve the zucchini pancakes warm with your favourite toppings. They go well with a dollop of Greek yogurt, sour cream or tzatziki. 

Enjoy your homemade zucchini pancakes!