Savory zucchini pancakes, soft and delicious, perfect as an appetizer or to serve for brunch, along with cured meats, cheese, sauces, or vegetables. They are prepared in a few minutes with grated zucchini, ricotta, and whipped egg whites, then cooked in a pan like classic breakfast pancakes. Try this recipe, it’s really simple!
Here are some more delicious ideas:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 12-15 pancakes
- Cooking methods: Stovetop
- Energy 121.43 (Kcal)
- Carbohydrates 17.72 (g) of which sugars 0.93 (g)
- Proteins 6.40 (g)
- Fat 3.30 (g) of which saturated 1.65 (g)of which unsaturated 1.18 (g)
- Fibers 0.78 (g)
- Sodium 32.42 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 zucchini (about 250 g)
- 2 eggs (large)
- 1 1/4 cups all-purpose flour
- 1/3 cup ricotta cheese
- 1/3 cup milk
- 1 tablespoon Grana Padano cheese, grated (to taste)
- Half packet instant yeast for savory preparations
- basil (or parsley)
- extra virgin olive oil
Tools
- Pan non-stick
- Bowl
- Grater
- Mixer
Preparation
Wash the zucchinis, trim them, and grate them with a large-hole grater.
Put them in a pan with a little oil and a pinch of salt. Cook them for 4-5 minutes to dry out their water. Then let them cool (1).
Crack the eggs and separate the yolks from the whites. In a bowl, mix the yolks with the Grana Padano, a pinch of salt, the ricotta, and the milk.
Add the sifted flour and yeast, incorporating them with a hand whisk.
Now add the zucchini and mix.
Whip the egg whites using a mixer. Add them to the mixture, gently folding from bottom to top. The result will be a smooth and fluffy batter (2). If it’s too thick, add a tablespoon of milk.
Grease a non-stick pan with oil or butter and heat it on the stovetop.
Using a spoon, form your pancakes and let them cook (2-3 at a time, depending on the diameter of the pan). When small bubbles form on the surface and they are golden at the base, flip them over and finish cooking (3).
If necessary, grease the pan again from time to time.
As they are ready, transfer them to a tray, one on top of the other.
The zucchini pancakes are ready, perfect as an appetizer or for a nice brunch, along with vegetables, cheeses, sauces, and cured meats.
Tips and Variations
If you don’t want to cook the zucchinis, you can simply grate them, sprinkle with salt, and let them drain for about 30 minutes. Then squeeze them well and dry them before adding to the mixture.
You can add other herbs to taste. You can omit the Grana Padano if you don’t prefer it.
If you have leftovers, you can store the pancakes in the refrigerator for 1-2 days and reheat them as needed.
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