Servings
Font
Back
0 from 6 votes

Zucchini Feta Pancakes

These soft and savory zucchini feta pancakes with lots of herbs are probably one of the tastiest ways of enjoying zucchini.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 large pancakes
Calories: 559 kcal
Cuisine: American , Vegetarian

Ingredients

  • 1½ cups all-purpose flour
  • 8 large eggs
  • 1 cup cup milk
  • 14 oz zucchini
  • 4 oz feta cheese
  • 3 garlic cloves
  • small bunch of herbs Note
  • generously fine sea salt and black pepper to taste
  • some nutmeg
  • 4 tablespoons oil

Instructions

    Cup of Yum
  1. Batter: Place the flour in a large bowl. Add the eggs, one or two at a time, and mix well. Add the milk and blend until smooth. Cover the bowl and leave to rest for about 15 minutes.1½ cups all-purpose flour/ 200 g + 8 large eggs + 1 cup cup milk/ 250 ml
  2. Grate zucchini: In the meantime, grate the zucchini finely. Squeeze them by the handful to release the extra liquid. 14 oz zucchini/ 400 g
  3. Add zucchini to the pancake batter, add the crumbled feta cheese, grated garlic, and finely chopped herbs (or pesto) and adjust the taste with salt, pepper, and some nutmeg. Taste the batter to make sure you have enough salt.4 oz feta cheese/ 180 g + 3 garlic cloves + small bunch of herbs + generously fine sea salt and black pepper + some nutmeg
  4. Cook pancakes: Heat 1 tablespoon oil in the skillet and pour in ¼ of the batter. Turn the heat down to medium-low and cook the pancake for about 3-4 minutes or until lightly browned on the underside. 4 tablespoons oil
  5. Flip gently using a large spatula or with the help of a large plate. Place the plate on top of the pancake, hold it with one hand, and flip the pan with the other hand, so that the pancake will fall on the plate. Gently let the pancake slide from the plate back into the pan and cook it on the other side for another 2-3 minutes or until lightly browned and cooked through.
  6. Keep warm while you cook the other three pancakes.
  7. Serve immediately with a green or tomato-onion salad.

Notes

  • Herbs: For instance, parsley, dill, or chives. You can replace the herbs and garlic with 3-4 teaspoons of pesto.

Nutrition Information

Serving 1pancake Calories 559kcal (28%) Carbohydrates 41g (14%) Protein 25g (50%) Fat 33g (51%) Saturated Fat 10g (50%) Polyunsaturated Fat 21g Cholesterol 403mg (134%) Sodium 759mg (32%) Fiber 3g (12%) Sugar 3g (6%)

Nutrition Facts

Serving: 4large pancakes

Amount Per Serving

Calories 559

% Daily Value*

Serving 1pancake
Calories 559kcal 28%
Carbohydrates 41g 14%
Protein 25g 50%
Fat 33g 51%
Saturated Fat 10g 50%
Polyunsaturated Fat 21g 124%
Cholesterol 403mg 134%
Sodium 759mg 32%
Fiber 3g 12%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.