Discover the perfect way to use up summer zucchini with these incredibly flavorful herb pancakes that require no draining or squeezing! These golden, tender pancakes are packed with fresh dill and garlic, creating an aromatic dish that’s so delicious you’ll find yourself making it constantly. The secret is using all the zucchini’s natural juices to create a perfectly moist batter that cooks into crispy-edged, fluffy pancakes.
Ingredients
- 1 large zucchini (500g/1.1 lbs), grated on medium grater
- 3 large eggs
- 2 garlic cloves, minced or pressed
- 2-3 sprigs fresh dill, finely chopped (2 tbsp)
- 140g (1 cup/250ml) all-purpose flour
- ½ tsp salt, or to taste
- Pinch of ground black pepper
- 1 tbsp vegetable oil for frying (plus extra as needed)
Instructions
Step 1: Prepare the Zucchini Base
Wash and grate the large zucchini using a medium or fine grater, keeping all the natural juices. Place grated zucchini in a large mixing bowl without draining or squeezing out any liquid.
Step 2: Add Aromatics
Finely chop fresh dill sprigs and press or mince garlic cloves. Add both to the grated zucchini and mix well. The combination of dill and garlic will transform the neutral zucchini into an incredibly aromatic base.
Step 3: Create the Batter
Crack 3 eggs into the zucchini mixture and whisk until well combined. Season with salt (about ½ teaspoon) and a pinch of black pepper. Mix thoroughly to distribute seasonings evenly.
Step 4: Add Flour and Mix
Gradually add 140g flour to the zucchini mixture, stirring constantly to prevent lumps. Mix until you achieve a smooth, pancake-like batter consistency. The natural zucchini juices will create the perfect liquid base.
Step 5: Heat the Pan
Heat a non-stick frying pan or well-seasoned skillet over medium heat. Add 1 tablespoon vegetable oil and swirl to coat the bottom evenly.
Step 6: Cook the Pancakes
Pour batter into the hot pan, using about ¼ cup per pancake. Gently spread the batter with a spoon to form round pancakes. Cook for 2-3 minutes until the bottom is golden brown and the top appears mostly set and matte.
Step 7: Flip and Finish
Carefully flip each pancake using a spatula. Cook for another 2-3 minutes until the second side is golden brown and crispy. The pancakes should release easily from the pan when properly cooked.
Step 8: Continue Cooking
Repeat the process with remaining batter, adding more oil to the pan as needed. Keep cooked pancakes warm on a plate covered with a kitchen towel.
Time and Serving Information
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4-6 portions (8 pancakes)
- Calories per serving: Approximately 145 calories
Nutritional Benefits
High Water Content Hydration: Zucchini is 95% water and helps maintain proper hydration while providing essential electrolytes like potassium.
Vitamin C Powerhouse: One serving provides significant vitamin C for immune system support and collagen production for healthy skin.
Digestive Health Support: The fiber in zucchini promotes healthy digestion and helps maintain stable blood sugar levels throughout the day.
Antioxidant-Rich Herbs: Fresh dill contains flavonoids and vitamin A, while garlic provides allicin compounds that support heart health and immune function.
Complete Protein: Eggs provide all essential amino acids needed for muscle maintenance and cellular repair processes.
Low-Calorie Satisfaction: These pancakes offer filling satisfaction with minimal calories, making them perfect for weight management goals.
Natural Detoxification: Zucchini supports liver function and helps the body eliminate toxins naturally while providing sustained energy.
These versatile pancakes are perfect served with Greek yogurt, sour cream, or fresh herbs. They make an excellent breakfast, light lunch, or dinner side dish, proving that healthy eating can be both simple and incredibly delicious.