THE crispy zucchini pancakes are a great way to cook zucchini without getting a soft or soggy texture.
The secret is to remove as much water as possible from the grated zucchini before preparing the dough. You will thus obtain pancakes that are nicely browned on the outside and tender in the center.
Why should you drain zucchini?
Zucchini naturally contains a lot of water. After being grated, it releases even more liquid. Without draining, the dough becomes too wet and the pancakes have difficulty browning.
For a successful texture, let the grated zucchini sit with a little salt, then squeeze them carefully into a clean cloth.
Ingredients for 4 people
- 2 medium zucchini
- 2 eggs
- 80 g of flour
- 60 g grated cheese
- 1 clove of garlic, pressed or finely chopped, optional
- 2 tablespoons of parsley or chives
- 2 tablespoons of olive oil
- Salt and pepper
Preparation of zucchini pancakes
1. Grate the zucchini
Grate the zucchini, lightly salt them, then let them sit for 10 minutes in a colander.
2. Remove excess water
Place the zucchini in a clean cloth and squeeze them firmly to extract as much liquid as possible. This step is essential to obtain crispy pancakes.
3. Prepare the dough
In a salad bowl, mix the drained zucchini with the eggs, flour, cheese, herbs, pepper and garlic. Mix until you obtain a homogeneous preparation.
4. Cook the pancakes
Heat a little olive oil in a pan. Form small, slightly flattened pancakes, then cook them for 3 to 4 minutes on each side, until golden brown.
Tips for very crispy pancakes
Do not form pancakes that are too thick or overload the pan.
Leave enough space between them to promote even cooking.
Serve them immediately with yogurt sauce, some fresh herbs or a green salad.
Conclusion
To succeed crispy zucchini pancakes, simply drain the zucchini well, form thin pancakes and cook them in a sufficiently hot pan.
