Zucchini Pancakes

Wednesday, 7 August 2013
Yum, zucchini, get in my tum!

So if you are a regular on Cocobutton you'll know that I (more often than not) shy away from meat. I am obsessed with vegetables. And zucchini has, and will always be one of my favorite. You can dice them, slice them, ribbon them, even make them into strings for 'pasta' with salads and sauces. 

These little (marrow)  babies are high in vitamin C, they prevent colon cancer, they also contain powerful antioxidant properties and they promote anti-inflammatory properties that prevent heart disease. Amazing! Here is a recipe for you to use up some of that left over Zucchini;

  • 2 cups grated zucchini not peeled and squeezed dry with a kitchen towel (this might go green, sorry)
  • 1/4 tsp. lemon juice
  • 1 Tbsp. minced garlic
  • 1/4 cup chopped onion
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 egg
  • 1/2 cup Parmesan cheese
  • 3/4 cup flour (I use gluten-free whole wheat… health freak over here!)
  • Olive oil for frying.


In a large bowl stir grated zucchini, lemon juice, garlic, onion, salt, pepper and egg with a wooden spoon. 
Add in Parmesan Cheese and flour and stir to combine. You do not want to beat this mixture. It can be over beaten and effect the outcome of the batter. Now the mixture might seep a little while you are cooking, rather move the mixture up the side of the bowl and let the liquid remain. This is due to the lemon and the zucchini, not to worry! 
Place some batter, about a tablespoon size, into medium hot oil and lightly spread out from the center with a spoon. Cook slowly for about 3 minutes or until lightly browned and sealed enough that you can flip it over with a spatular and cook remaining side until it is lightly browned and cooked through. Remember, cook with love!! 

Serve warm plain as a starter or with avocado and tomatoes, they are so moreish make sure you make enough! 


PS. Mmm you are a tasty little morsel.

And I do... all of the above, *wink!


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