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On a recent family trip to Greece, we dined at a traditional Greek tavern and ordered savory zucchini fritters, known as kolokithokeftedes. Channeling those vacation vibes, I was inspired to make a version at home, which was easy to do, as they have similar ingredients to a fluffy American-style pancake batter. Full of tender zucchini, feta cheese, and plenty of herbs, these zucchini pancakes were delicious and only needed a squeeze of lemon to brighten their flavor.
Zucchini pancakes are a great summer side dish, or even a main dish, as my vegetarian-leaning daughter can attest to. And in case you need to make a dent in that bumper crop of zucchini or summer squash, it helps to keep this recipe in your back pocket.
How to Make Zucchini Pancakes
The One Thing You Need to Do for Zucchini Pancakes
Salting the grated zucchini is essential to making great zucchini pancakes. Doing this helps draw out some of the excess moisture in zucchini, as too much moisture makes for soggy pancakes. Plus, the salt also seasons the zucchini right from the start, so don’t be tempted to skip this step. If you do this step first, you can prep the remaining ingredients as it sits.
What to Serve with Zucchini Pancakes
While they’re delicious with just a squeeze of lemon, you can also serve these zucchini pancakes with tzatziki or a lemon-tahini sauce for dipping. Pair them with lamb chops for a hearty meal or with this chickpea sauté if you want to keep things vegetarian.
Christine Gallary
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