American🍰 Sweets & drinks

Zucchini Pancakes

Name: Zucchini Pancakes
Cuisine: American
Ingredients: 1½ lb zucchini; ½ lb yellow squash; 3 tsp salt; 3 eggs; ¾ cups buttermilk; ~¼ tsp black pepper; ¼ red onion; 2 tbsp sun-dried tomatoes; 1 tbsp oregano; 1 tsp baking soda; 1 tsp baking powder; 1 lemon zest; 1 cup flour; 5 oz cheddar cheese; ~3-4 tbsp olive oil

A delicious and crispy zucchini pancake made with a blend of fresh zucchini and yellow squash, buttermilk, garlic, and aromatic seasonings. These can be served as an appetizer, side dish, or afternoon snack, and pair perfectly with a tangy Greek yogurt sauce (tzatziki).

Adapted from a video by Chef Jean-Pierre

The Best Zucchini Pancakes EVER! | Chef Jean-Pierre

Watch on YouTube

Ingredients

zucchini1½ lb
yellow squash½ lb
salt3 tsp
eggs3
buttermilk¾ cups
black pepper~¼ tspest.
red onion¼
sun-dried tomatoes2 tbsp
oregano1 tbsp
baking soda1 tsp
baking powder1 tsp
lemon zest

Steps

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1
Wash and shred the zucchini and yellow squash using a grater. Total weight should be about 2 pounds.
2
Place the shredded vegetables in a bowl and sprinkle with salt (3 teaspoons total). Mix gently and let sit for several hours or overnight to draw out moisture.
3
Wrap the vegetables in cheesecloth or clean fabric and squeeze firmly to remove as much excess moisture as possible.
4
In a bowl, beat 3 eggs and mix with 3/4 cup buttermilk to create the batter base.
5
Add black pepper, a pinch of salt, 1/4 red onion (finely chopped), 2 tablespoons sun-dried tomatoes, 1 tablespoon oregano, 1 teaspoon baking soda, 1 teaspoon baking powder, and zest of one lemon to the batter.
6
Stir in 1 cup flour and 5 ounces of cheddar cheese. Squeeze out any remaining water from the vegetables and mix everything together until well combined.
7
Heat olive oil in a skillet to approximately 300°F. Using an ice cream scoop, spoon the batter into the pan to form evenly-sized pancakes.
8
Position each pancake at the 3 o'clock position to keep track of cooking order. Cook over low heat for 1-2 minutes to set the bottom.
9
Carefully flip the pancakes using a wide silicone spatula. Continue cooking over low heat, allowing them to cook through slowly and evenly.
10
Toward the end of cooking, slightly increase the heat to give the pancakes a nice crispy exterior.
11
Transfer the cooked pancakes to a serving plate. Prepare tzatziki sauce and drizzle it over the pancakes.
12
Serve the pancakes warm with the sauce. Alternatively, you can make them ahead, store on a baking sheet, and reheat in the oven before serving. Optional accompaniments include aioli or hot sauce.

Zucchini Pancakes

Ingredients

Steps

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