Quick & Easy Cheesy Zucchini Pancakes

Introduction

This super simple zucchini recipe is perfect when you want a quick, delicious, and wholesome meal. With just a few ingredients and minimal prep, you get crispy, cheesy pancakes that are satisfying and kid-friendly.

Ingredients (Serves 2–3)

1 zucchini, grated

1 carrot, grated

1 potato, grated

100 g (3.5 oz) cheese, grated (any melting cheese works)

3 tablespoons (60 g) flour

Fresh parsley, chopped

Green onions, chopped

Salt and pepper, to taste

Oil for frying

How to Make

Prepare the Vegetables

Grate the zucchini, carrot, and potato.

Squeeze out excess water from the zucchini and potato using a clean kitchen towel to avoid soggy pancakes.

Mix Ingredients

In a large bowl, combine the grated vegetables, cheese, flour, parsley, green onions, salt, and pepper. Mix until well incorporated.

Form Pancakes

Take a small handful of the mixture and shape it into a flat patty. Repeat with the rest of the mixture.

Cook

Heat a little oil in a non-stick skillet over medium heat.

Fry each pancake for 3–4 minutes per side, or until golden brown and crispy.

Serve

Serve warm with a dollop of sour cream, yogurt, or your favorite dipping sauce.

Serving and Storage Tips

Best served fresh for maximum crispiness.

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet to retain crispiness.

Variations

Add garlic powder or paprika for extra flavor.

Substitute potato with sweet potato for a slightly sweeter taste.

Use different cheeses like mozzarella, cheddar, or gouda for variation.

FAQ

Q: Can I bake these instead of frying?
A: Yes! Preheat oven to 200°C (400°F) and bake for 15–20 minutes, flipping halfway through.

Q: Can I make them vegan?
A: Replace cheese with a plant-based alternative and skip eggs (if any) or use a flaxseed “egg” binder.

Q: Can I add other vegetables?
A: Absolutely! Try adding grated zucchini, bell pepper, or corn for extra flavor and texture.

Leave a Comment