Can I skip boiling the zucchini?

You can, but the pancakes may be less tender and have a more pronounced zucchini texture. Boiling makes them softer and airier.

Why do my pancakes fall apart?

The batter may be too thin, or there isn't enough egg or cheese. Add 1 tablespoon of flour or more cheese to help bind it.

Can I use frozen zucchini?

Yes, but thaw and squeeze out excess water first to prevent the pancakes from being watery.

How many pancakes does this make?

You'll get about 8-10 medium pancakes from this recipe, serving 2 people.

Zucchini pancakes

Name: Zucchini pancakes
Total time: 25 min
Yield: 2 порции
Cuisine: International
Ingredients: Zucchini — 400 g; Chicken egg — 55 g; Semi-hard cheese — 30 g; Dill — 15 g; Sour cream — 20 g; Baking Soda — 3 g; Salt — 2 g

45min

525g

Nutrition per 100g

These zucchini pancakes are the perfect blend of tenderness, juiciness, and flavor. The zucchini is boiled until half-cooked and blended into an airy batter, while cheese, fresh dill, and sour cream make them incredibly delicious and aromatic. Serve with sour cream, tomatoes, and fresh herbs for the perfect meal. With only 62 calories per serving, they're light and wholesome.

Fried FoodsPancakesHealthyanddeliciousVegetablesTurkey

WHAT YOU WILL NEED

From ingredients

7 products

Основа

Зелень

Разрыхлитель

Специи

SIMPLE PROCESS

Step by step recipe

The secret is boiling the zucchini in salted water first — this softens them and removes excess moisture. Then the zucchini is puréed, combined with egg, cheese, herbs, and baking soda. Let the batter rest for 10 minutes to activate the soda. Pan-fry over medium heat until golden and crispy.

Step 1

Prep the Zucchini

Peel the zucchini and cut into wide 1-inch circles. If the zucchini is young, you can leave the seeds in.

Step 2

Boil the Zucchini

Drop the zucchini into boiling salted water and cook for 2-3 minutes. Drain and let cool.

Step 3

Make the Batter

Purée the cooled zucchini in a blender until smooth. Add the egg, grated cheese, finely chopped dill, baking soda mixed with sour cream, salt, and pepper. Mix until combined.

Step 4

Rest the Batter

Let the batter sit at room temperature for 10 minutes to activate the baking soda.

Step 5

Pan-Fry

Heat a skillet with oil over medium heat. Drop spoonfuls of batter onto the pan, shaping them into rounds. Fry for 2-3 minutes per side until golden brown.

Step 6

Serve

Transfer the pancakes to paper towels to absorb excess oil. Serve warm with sour cream, tomato slices, and fresh herbs. Enjoy!

CHEF'S TIP

Boil Zucchini Before Blending

This makes them softer and removes extra moisture, preventing the pancakes from falling apart. Boil in salted water for 2-3 minutes.

Purée Until Smooth

A smooth purée gives a lighter, more delicate texture than grated zucchini.

Use Sour Cream to Activate Baking Soda

Sour cream acts as the acid to activate the baking soda, helping the pancakes rise without a metallic aftertaste.

Rest the Batter for 10 Minutes

This allows the baking soda to activate fully, resulting in fluffier, more airy pancakes.

SUBSTITUTIONS

Add your taste

With Zucchini (Green Zucchini) Replace regular zucchini with green zucchini — they're firmer and give a more compact texture.
With Breadcrumbs Instead of cheese, add 2-3 tablespoons of breadcrumbs for a thicker, more solid batter.
With Parsley Replace dill with parsley or a mix of fresh herbs for a more neutral, fresh flavor.
Bake in the Oven For a lighter version, bake the pancakes at 200°C (400°F) for 15-20 minutes until golden.

HOW TO STORE

How to Store Zucchini Pancakes

Cool the pancakes, store in a container in the fridge for up to 2 days. Reheat in a dry skillet for 1-2 minutes per side or in the microwave. Freeze by placing them in a single layer on a tray, then transfer to a bag. Thaw at room temperature and reheat.

GOOD TO KNOW