Temps de préparation: 15 minutes
Temps de cuisson: 10 min
Temps total: 25 minutes
Ingrédients
Ingrédients
- 1 Mexican grey squash or zucchini, grated
- 1/2 cuillère à café de sel
- 1 egg, whisked
- 1 cuillère à soupe d'huile de cuisson
- 1/3 cup all-purpose flour or flour of choice
Sauce
- 1 Tbsp rice vinegar
- 1 Tbsp low-sodium soy sauce
- 2 gousses d'ail émincées
- 1 tsp olive oil or sesame oil
These zucchini pancakes are an easy, comforting way to turn fresh summer squash into something warm and tasty. Lightly seasoned and pan‑fried until golden, they come together quickly with everyday ingredients and are perfect any time of day, whether as a quick bite or a light meal. Customize them with extra veggies or protein to make them your own.
Health tip: Zucchini is low in calories and rich in antioxidants, vitamin C, and potassium, while eggs provide highquality protein and essential nutrients like choline and vitamin B12.
How to Make Quick Zucchini Pancakes
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- Grate zucchini or slice it into thin strips. Place in a bowl, sprinkle with salt, and let sit for about 5 minutes to draw out excess moisture then drain.
- Add egg and oil to the zucchini. Stir until combined.
- Slowly mix in flour until fully combined.
- Heat oil in a pan over medium heat. Pour the zucchini batter into the pan, forming pancakes to your desired size. Cook for about 3 minutes on one side, then flip
and cook the other side until golden brown. - Serve hot with your favorite dipping sauce.
Tip: Make your pancakes heartier by adding a variety of ingredients – try adding vegetables like shredded cabbage, mushrooms, or tomatoes, and protein sources such as cooked shrimp, chicken, or tofu.