Zucchini Scallion Pancakes
Crispy savory pancakes made with grated zucchini, scallions, eggs, flour, and Parmesan cheese. Perfect for breakfast or as an appetizer.
Equipment
- colander
- mixing bowl
- non-stick skillet
- spoon
- wire rack
Ingredients
- 1 lb zucchini coarsely grated
- 1 tsp kosher salt
- 4 scallions thinly sliced (about 1/2 cup)
- 2 large eggs lightly beaten
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/2 tsp freshly ground black pepper
- 3 tbsp vegetable oil for frying, plus more as needed
Instructions
- Toss the grated zucchini with 1 teaspoon of kosher salt in a colander and let it drain over the sink or a bowl for 10 minutes. Squeeze the zucchini firmly with your hands to remove as much excess liquid as possible; this step is crucial for achieving crispy pancakes.
- Transfer the drained zucchini to a medium mixing bowl. Add the sliced scallions, beaten eggs, all-purpose flour, grated Parmesan cheese, and black pepper. Stir the mixture with a fork until all ingredients are just combined and evenly coated.
- Heat 2 tablespoons of vegetable oil in a large non-stick or cast-iron skillet over medium heat until the oil shimmers and a drop of batter sizzles immediately.
- For each pancake, drop a heaping 1/4 cup of the batter into the hot skillet. Use the back of a spoon to gently press and shape the mound into a round pancake about 1/2-inch thick. Avoid crowding the pan, working in batches.
- Fry the pancakes for 3 to 4 minutes per side, or until they are deeply golden brown and crisp around the edges. Add the remaining 1 tablespoon of oil to the skillet for the second batch, if needed.
- Transfer the cooked pancakes to a wire rack set over a baking sheet to keep them crisp. Serve immediately with your favorite dipping sauce.
Notes
Make sure to squeeze out excess liquid from the zucchini for crispier pancakes. Serve with your favorite dipping sauce.