Gluten-free Zucchini Pancakes

Name: Zucchini Pancakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 1/2 c. shredded zucchini (about 1 pound); 1 c. grated onion; 1 egg, beaten; 1 tsp. baking powder; 1/2 tsp. salt; 1/2 c. gluten-free flour blend (I use Bob's RedMill 1:1); 1/4 c. - 1/2 c. canola oil (for frying)

AppetizersDinners

Oct 12

Written By Kali Terry

Zucchini pancakes are delicious treats made with zucchini and onions then fried to golden-brown perfection.They are light and crispy and a fantastic way to enjoy fresh zucchini from the garden.

Jump to Recipe

When it's time to harvest zucchini it usually means you have A LOT of them, right? When the zucchini in my dad's garden is ready we know to prepare ourselves for lots of it. So, I usually make zucchini bread (regular and chocolate), whichever I'm in the mood for. However, these zucchini pancakes seem to be pretty popular in my house. They are always the first thing to be requested at harvest time. They are definitely a family favorite. You only need to mix together 6 ingredients and you're ready to go. They are quick, easy, and make a great side dish or a fun snack.

I based this recipe off of my mom's potato pancake recipe that she made constantly when I was a kid. So, that means lots of onions that give these pancakes tons of flavor. A little bit of baking powder helps keep them light and fluffy on the inside. Lightly frying keeps them crispy on the outside. They are so delicious that when I make them they disappear as soon as they are finished. Sprinkled with salt and served with a dollop of sour cream, these pancakes are the perfect way to use up that surplus of zucchini you have from the garden.

Try our light and crispy zucchini pancakes this summer. They are quick easy, and I'm positive you will enjoy every last bite.

Let the baking begin!

TIPS AND TRICKS:

- Use paper towels or a cheese cloth to squeeze as much liquid as possible from the zucchini and onions.

- Be sure to heat the oil before adding the batter in. The oil we used was about 368ºF if you're using a thermometer.

- If you don't have a thermometer do a small test pancake to make sure oil is hot enough before making the rest of them.

- You may need to use more oil than the recipe says depending on the size pan you use.

- Every stove top is different, so you may need to adjust the heat level during frying if it gets to hot or too cold.

Gluten-Free Zucchini Pancakes with Sour Cream

Gluten-Free Zucchini PancakesSavory Recipes

Kali Terry

Gluten-free Zucchini Pancakes

Gluten-free Deep Dish Peanut Butter Pie

Gluten-free Mississippi Mudslide