Hey there, culinary explorers! Ready to take a delightful dive into the world of fresh, flavorful eats? Today, we’re whipping up something truly special: Zucchini Pancakes with Feta. Imagine tender zucchini pancakes, crispy on the outside and soft on the inside, packed with the tangy goodness of feta cheese. It’s like a summer garden party in your mouth! Trust me, you’re going to love this. Let’s get cooking!
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Why You’ll Love Zucchini Pancakes with Feta
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a brunch with friends, or simply indulging in some comforting flavors for yourself, these pancakes are versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for breakfast, lunch, or dinner. Imagine starting your day with a stack of these fluffy pancakes, or serving them as an appetizer at a gathering. They’re equally delicious any time of day.
Budget-Friendly: Uses ingredients you likely already have in your kitchen. No need for exotic items; this dish proves that simple ingredients can create extraordinary flavors. It’s perfect for when you’re trying to stick to a budget but still want something hearty and satisfying.
Quick and Easy: Straightforward steps that even beginners can follow. If you’re someone who usually avoids complex recipes, this one is for you. It’s designed to be foolproof, so you can enjoy cooking without stress.
Customizable: Easy to tweak with different flavors to suit your preferences. For example, if you love bold flavors, add a pinch of chili flakes or smoked paprika. Prefer something milder? You can adjust the seasoning to make it kid-friendly.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients in Zucchini Pancakes with Feta
Here’s the magic of these pancakes—they’re made with just a few pantry staples, but the result is so much more than the sum of its parts. Let’s break it down:
Zucchini: The star of the show. Grated zucchini adds moisture and a delicate sweetness to the pancakes. Squeeze out excess water to ensure they cook perfectly.
Feta Cheese: Adds a tangy, salty kick that complements the mildness of the zucchini. Crumbled feta cheese melts slightly during cooking, adding a creamy texture.
Eggs: Bind the ingredients together and give the pancakes structure. Use fresh eggs for the best results.
Flour: Provides the base for the batter, helping to hold everything together. All-purpose flour works well, but you can also use whole wheat or gluten-free alternatives.
Garlic: Packed with flavor, garlic adds depth and complexity to the dish. Minced finely, it brings warmth and aroma to every bite.
Olive Oil: Adds richness and helps to crisp up the pancakes beautifully. A little goes a long way in enhancing the overall flavor profile.
Green Onions: Adds a fresh, mild onion flavor and a pop of color. Chop them finely to distribute the flavor evenly throughout the pancakes.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create these delightful pancakes:
Preheat Your Equipment: Start by preheating your pan over medium heat. This ensures even cooking and gives your pancakes that perfect golden-brown crust. Preheating is a small but essential step that sets the stage for success.
Combine Ingredients: In a large bowl, combine grated zucchini, crumbled feta, eggs, flour, minced garlic, olive oil, and chopped green onions. Mix until well combined. This step allows all the flavors to meld together beautifully. Make sure not to overmix, as this could affect the final texture.
Prepare Your Cooking Vessel: Prepare your non-stick pan by lightly greasing it with olive oil or butter. Proper preparation not only prevents sticking but also makes cleaning up a breeze later on.
Assemble the Dish: Scoop spoonfuls of the zucchini mixture onto the prepared pan. Flatten each pancake slightly with the back of a spoon to ensure even cooking. Cook in batches if necessary to avoid overcrowding the pan.
Cook to Perfection: Cook for 3-4 minutes on each side, or until golden brown and crispy. Flip carefully using a spatula to ensure even browning. Be sure to follow the cooking time closely to avoid burning the pancakes.
Finishing Touches: Remove from heat and let cool for a minute on a paper towel-lined plate to absorb any excess oil. This step is crucial to let the flavors settle. It’s tempting to dig in right away, but a brief cooling period makes a big difference.
Serve and Enjoy: Serve warm and enjoy! Whether it’s paired with a side dish or served on its own, this recipe is sure to impress.
How to Serve Zucchini Pancakes with Feta
These pancakes pair wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Fresh Salads: Pair them with a crisp green salad dressed with a light vinaigrette for a refreshing contrast to the dish’s rich flavors.
Yogurt Sauce: Serve with a dollop of Greek yogurt mixed with lemon juice and dill for a creamy, tangy complement to the pancakes.
Herb Garnish: Add a sprinkle of fresh herbs like parsley or cilantro for a finishing touch. Their bright, fresh flavors elevate the entire dish.
Honey Drizzle: For a sweet twist, drizzle a bit of honey over the pancakes. The combination of sweet and savory is absolutely divine.
Presentation matters too! Serving the pancakes in a beautifully arranged platter can elevate the dining experience. Stack them neatly and garnish with a sprig of fresh herbs for that extra pop.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
Prep Ahead: Save time by grating the zucchini and chopping the green onions the night before. Store them in airtight containers in the fridge to keep them fresh.
Spice It Up: Experiment with spices like cumin, turmeric, or chili flakes to give the pancakes a unique twist.
Dietary Adjustments: If you’re catering to specific dietary needs, swap regular flour for gluten-free alternatives or dairy products for plant-based options.
Storage Tips: Store leftovers in an airtight container for up to 2 days. Reheat gently in a pan or microwave to preserve the dish’s texture and flavor.
Double the Batch: These pancakes freeze beautifully, so consider making a double batch. Having homemade pancakes ready in the freezer can be a lifesaver on busy mornings.
FAQ Section
Q1: Can I substitute zucchini with another vegetable?
A1: Absolutely! For instance, if you don’t have zucchini, you can use grated carrots or sweet potatoes. It may slightly alter the flavor, but it’ll still be delicious.
Q2: Can I make this dish ahead of time?
A2: Yes, it’s a great make-ahead recipe. Prepare the batter and store it in the refrigerator overnight. Cook the pancakes just before serving.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the refrigerator for up to 2 days. For best results, reheat in a pan to maintain texture.
Q4: Can I freeze this dish?
A4: Yes! Place cooked pancakes in a freezer-safe container and freeze for up to 1 month. When you’re ready to eat, thaw overnight in the fridge and reheat in a pan or microwave.
Q5: What’s the best way to reheat these pancakes?
A5: Reheat in a pan over medium heat for 2-3 minutes on each side, or in the microwave in 30-second intervals until warmed through.
Q6: Can I double the recipe?
A6: Definitely! Doubling the recipe is easy and perfect for larger gatherings. Just make sure you have enough space in your pan or skillet.
Q7: Can I use frozen zucchini?
A7: While fresh zucchini is ideal, you can use frozen zucchini if necessary. Thaw it thoroughly and squeeze out excess water before using.
Q8: Can I omit the feta cheese?
A8: While the feta cheese adds a lot of flavor, you can certainly omit it if you prefer a lighter dish. Add a bit of salt and pepper instead to season.
Q9: Is this dish keto-friendly?
A9: With a few tweaks, such as using almond flour instead of regular flour and reducing the amount of feta, this dish can easily fit into a keto diet.
Q10: Can I use other types of cheese?
A10: Absolutely! Other cheeses like goat cheese, ricotta, or cheddar work well in this recipe. Adjust the amount based on your taste preference.
Conclusion
There you have it, my dear food-loving friend—Zucchini Pancakes with Feta. It’s a dish that’s as impressive as it is delicious, perfect for any occasion. With its vibrant flavors, ease of preparation, and versatility, it’s bound to become a staple in your kitchen. So go ahead, gather your ingredients, and let’s make some culinary magic happen. Happy cooking and bon appétit!
Print
Zucchini Pancakes with Feta
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 pancakes 1x
- Category: Breakfast/Brunch
- Method: Pan-fried
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
Not a fan of zucchini? These savory Zucchini Pancakes with Feta might just change your mind! Made with fresh zucchini, chickpea flour, feta, and mint, these pancakes are light, flavorful, and perfect for any meal. Enjoy them for breakfast, brunch, or as a side dish!
Ingredients
- 1 large zucchini, shredded (or 1 cup chopped spiralized zucchini noodles)
- 1 teaspoon salt, divided (or 1/2 teaspoon if using packaged spiralized noodles)
- 3 large eggs
- 1 tablespoon olive oil
- 1 teaspoon minced or grated garlic
- 1 teaspoon baking powder
- 1/2 cup chickpea (garbanzo bean) flour
- 1/2 cup crumbled feta cheese
- 1/3 cup finely chopped mint
- 3 scallions, finely chopped
- Freshly ground black pepper, to taste
- 3–4 tablespoons vegetable oil (for pan-frying)
Instructions
- Prepare the Zucchini:
Place the shredded zucchini in a colander over a bowl, and toss with ½ teaspoon salt. Let sit for 5-10 minutes to extract as much liquid as possible. Transfer the zucchini to a dish towel and squeeze out the moisture. - Make the Batter:
In a large mixing bowl, whisk together the eggs, olive oil, garlic, and baking powder. Add the chickpea flour and whisk until smooth. - Combine the Ingredients:
Fold the drained zucchini, feta cheese, and scallions into the batter. Season with the remaining ½ teaspoon salt and freshly ground black pepper, mixing everything together. - Cook the Pancakes:
Heat 1 tablespoon vegetable oil in a nonstick or cast iron skillet over medium-high heat. Once the oil is hot, scoop 2 tablespoons of batter per pancake into the pan, flattening it with the back of a spoon or spatula. Cook for 1 to 1 ½ minutes until the bottom is golden brown. Flip and cook for another 1 to 1 ½ minutes, until cooked through.
Transfer the pancakes to a paper towel-lined plate and repeat with the remaining batter, adding more oil as needed.
Notes
- If using spiralized zucchini noodles, skip the step of squeezing out the moisture, as they tend to be less watery.
- For a dairy-free version, omit the feta or substitute with a non-dairy cheese.
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 3g
- Sodium: 470mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 125mg