Crispy and Golden Zucchini Pancakes
Crispy and Golden Zucchini Pancakes
Easy and Delicious Zucchini Pancake Recipe
Enjoy the delightful taste of zucchini pancakes, a universally loved side dish! Let’s learn how to make them golden brown and crispy on the outside, yet tender and moist on the inside. With simple ingredients, these pancakes make for a wonderful meal or a perfect accompaniment to drinks.
Main Ingredients- 1 zucchini
- 2 eggs
- 1/2 cup all-purpose flour (about 50g)
- Pinch of salt
- Pinch of black pepper
- Generous amount of cooking oil
Cooking Instructions
Step 1
Start by preparing the zucchini. Wash it thoroughly, then slice it lengthwise into approximately 0.5cm thick pieces. Sprinkle a little salt over the sliced zucchini and let it sit for about 5 minutes to draw out excess moisture. This step is key to achieving a chewier texture.
Step 2
After 5 minutes, use a kitchen towel to gently pat and absorb all the moisture from the surface of the zucchini slices. Ensuring the zucchini is dry will prevent the pancakes from becoming soggy.
Step 3
Lightly coat each zucchini slice with all-purpose flour, ensuring an even, thin layer. This flour coating will help the egg batter adhere better. Gently shake off any excess flour.
Step 4
In a separate bowl, whisk the 2 eggs with a pinch of salt and a dash of black pepper to create the egg batter. Dip the floured zucchini slices into the egg batter, coating both sides well.
Step 5
Heat a generous amount of cooking oil in a pan over low to medium-low heat. Once the oil is warm, carefully place the egg-battered zucchini slices into the pan, ensuring not to overcrowd it. Cook slowly until golden brown on one side, then flip and cook the other side until equally golden and cooked through. Serve immediately while warm for the best crispy texture!
