Cheesy Zucchini Pancakes
Served golden brown and warm, these pancakes combine the freshness of zucchini and spring onions with the rich, creamy goodness of mozzarella and the nutty flavour of Parmesan cheese. Enjoy them as a hearty breakfast, a casual brunch, or a delightful side dish.
How long will it take?
30 minutes
What’s the serving size?
Makes around 12 pancakes
What do I need?
- 2 large zucchini, grated
- 2 spring onions, chopped
- 1 clove garlic, mined
- ½ cup plain flour
- 1 ½ tsp baking powder
- Pinch of salt
- Pinch of freshly ground black pepper
- ½ cup mozzarella cheese, grated
- ¼ cup parmesan cheese, grated
- 3 eggs, lightly whisked
- 2 tbsp olive oil, divided
To serve
- 1 cup sour cream
- ¼ bunch dill, finely chopped
- Lemon wedges
How do I make it?
- Place grated zucchini in a clean tea towel and squeeze as much moisture from the grated zucchini as you can. Transfer to a bowl and add spring onions and garlic and stir to mix.
- In a separate bowl add flour, baking powder, salt, pepper, mozzarella, and parmesan and stir to combine. Add eggs and zucchini, spring onion, and garlic and mix well.
- Heat 1 tbsp olive oil in a frying pan over medium high heat. Add tablespoons of mixture to the hot pan and cook for 3-4 minutes per side. Repeat to use up all mixture.
- Combine sour cream and dill in a small bowl and stir well. Serve pancakes warm with sour cream and lemon wedges.
