Combine the liquid ingredients:
In a large bowl, combine the grated and drained zucchini, lightly beaten eggs, and finely chopped chives.
Combine the dry ingredients:
In a separate bowl, whisk together the flour, baking powder, and ground black pepper.
Combine the ingredients:
Gradually add the dry ingredients to the zucchini mixture and mix well.
Form pancakes:
Forming meatballs:
Scoop out small portions of the mixture and form them into small meatballs or patties.
Frying the patties:
Heat oil:
Heat 2–3 tablespoons of olive oil in a large skillet over medium heat. Pancakes:
Carefully arrange the pancakes in the pan, leaving enough space between each pancake for even cooking.
Fry the pancakes for about 3–4 minutes on each side until golden brown and crispy.
Drain excess oil:
Remove the pancakes from the pan and drain on paper towels.
Serving suggestion:
Serve these zucchini fritters warm with sour cream, Greek yogurt, or your favorite salsa.
Serve with a fresh salad for a light and nutritious meal.
Preparation tips:
Squeeze as much juice as possible from the grated zucchini to make the fritters crispy.
Add your favorite herbs and spices for extra flavor.
Nutritional Information:
Zucchini is low in calories and rich in vitamins A and C, making these pancakes a healthy option.
The addition of spring onions provides a dose of antioxidants and vitamins.
Nutritional information:
This recipe is vegetarian. For a gluten-free version, replace the flour with a gluten-free flour blend.
Storage tips:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to three days. Reheat in a pan or oven before serving to keep them crispy.
Why you’ll love this recipe:
Quick and easy to prepare,
versatile, and multi-purpose.
A great way to use up any amount of zucchini.
Bottom line: These zucchini pancakes perfectly combine simplicity and flavor. Whether as a quick snack or a delicious addition to a meal, these pancakes are a true feast for the palate. Enjoy them hot and crispy with your favorite sauce!
