Zucchini Pancakes with Dill and Scallion
These glorious zucchini pancakes are great for breakfast, lunch, dinner or simply as an appetizer. Crispy on the outside and oh so creamy once you break into one.
Filled with fresh herbs, oats, and grated zucchini, these green wonders are really nutritious. In addition to being low in calories, these pancakes are also low in carbs.
What a perfect way to sneak in some veggies into a lunch box. For a particularly finicky customer, an addition of a quarter cup of their favorite shredded cheese will do the trick.
When entertaining, I make smaller sized zucchini pancakes and serve them with crème fraiche and smoked salmon. Another option I love is a quick and easy dip to serve along these pancakes. Just combine Greek yogurt with herbs and a crushed garlic clove.
Zucchini Pancakes with Dill and Scallion
Ingredients
- 2 Zucchini grated
- 2 Eggs beaten
- 1 cup Oatmeal
- 1 teaspoons Baking powder
- 1 tsp Kosher salt
- 1/2 tsp Black pepper
- 1/3 cup Dill finely chopped
- 1/3 cup Scallion finely sliced
- 2 tablespoons Flour as needed
- 1/2 tablespoons Butter unsalted
- 1/2 tablespoon Oil vegetable
Instructions
- Grate the zucchini using the large grating side of a box grater.
- Place zucchini in a colander over a bowl, and mix with 1/2 teaspoon salt. Allow to drain for about 10 minutes.
- Stir in the eggs, 1 cup of oatmeal, baking powder, 1/2 teaspoon of salt, and pepper.
- Fold in chopped scallion and dill.
- Heat a large saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan.
- Using a tablespoon, place batter in the pan. Do not crowd the pan, 4-5 pancakes at a time.
- Cook the pancakes about 2-3 minutes on each side, until browned.
- Place the pancakes on a paper towel to drain.
- Add more butter and oil to the pan and continue to fry the pancakes until all the batter is used.
- Serve with sour cream.
Notes
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