Chewy and Sweet Zucchini Pancakes: A “Fridge Clean-Out” Recipe
Chewy and Sweet Zucchini Pancakes: A “Fridge Clean-Out” Recipe
Delicious Zucchini Pancakes Made Simply with Ingredients from Your Fridge
When you don’t feel like going to the mart! Make wonderful zucchini pancakes using the zucchini that’s been sitting in your fridge. Crispy on the outside, tender on the inside! These delicious pancakes bring out the naturally sweet flavor of zucchini with every bite. They’re perfect as a snack for kids or as a tasty accompaniment to drinks for adults. Thinly sliced ones are crispy, while slightly thicker slices offer a satisfying chewiness. Today, we’ll make them a bit thicker for that delightful texture! This recipe is a win-win: clean out your fridge and make a delicious meal. Let’s get started!
Main Ingredients- 1 medium zucchini
- Pinch of salt (for seasoning zucchini)
- 1 cup all-purpose flour (or pancake mix)
- 2 large eggs
- Generous amount of cooking oil (for frying)
Cooking Instructions
Step 1
First, let’s prepare our star ingredient: the zucchini. A key tip for delicious zucchini pancakes is to slice them to an appropriate thickness. If they’re too thin, they can easily fall apart, and thicker slices provide a more satisfying bite. Today, we’ll aim for about 0.5 cm (or 1/4 inch) thickness. Cutting them into half-moons or round shapes will make them even more appealing, especially for kids.
Step 2
Sprinkle a pinch of salt over the sliced zucchini and let it sit for about 10 minutes. This process draws out excess moisture, making the pancakes chewier and seasoning them nicely. Gently pat them dry with a paper towel afterward.
Step 3
In a large resealable bag, add about 1 cup of all-purpose flour. Place the salted zucchini slices into the bag and shake well to coat them evenly with the flour. Ensuring a good coating will help the pancakes become crispier. Lightly tap off any excess flour.
Step 4
In a wide bowl, crack and whisk the 2 eggs until well beaten. Dip the flour-coated zucchini slices into the beaten egg mixture, ensuring they are fully coated. The egg coating will make the pancakes softer and add a rich, savory flavor.
Step 5
Now, it’s time to heat the pan. Today, we’ll be using a Happycall induction cooktop and a Happycall frying pan, as induction cooktops offer consistent heat control, which is excellent for frying. Preheat the frying pan over medium heat, then add a generous amount of cooking oil. Enough oil is crucial for preventing the pancakes from burning and ensuring they turn golden brown.
Step 6
Carefully place the egg-coated zucchini slices into the preheated pan, one by one, and fry until golden brown on both sides. It’s best to start with the induction set to 180°C (approx. 350°F) and then reduce the heat to 160°C (approx. 320°F) to ensure they cook through without burning. Once one side is nicely browned, flip them over and fry the other side until golden as well.
Step 7
With all this care, we’ve made about 14 zucchini pancakes from one zucchini! A satisfying side dish or a delicious snack is ready in no time from your fridge ingredients. For an extra flavor boost, you can serve them with a simple dipping sauce made by mixing soy sauce, vinegar, sugar, and water. Enjoy them warm for the best chewy and sweet taste!
